Ingredients:
- 1 1/2 cups Rice
- 2 Tbsp Ginger
- 1 Tbsp Garlic
- 2 Carros
- 2 Bok Choy plants
- 1 Green Chilli
- 4 Kaffir Lime leaves
- 6 Small Fish Fillets
- 1 tin Coconut milk
- Crispy shallots
- 1/2 cup Rice Flour
- 2 Eggs
- 1 1/2 cups GF Breadcrumbs
- 1 Tbsp Brown sugar
- 3 Tbsp soy sauce
Method:
- Cook the rice in the rice cooker using 1 1/2 cups rice and 3 cups of water
- Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Bok Choi. Very thinly slice the kaffir lime leaves.
- In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, tossing, until softened, 5-6 minutes. Add the Bok Choi and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a plate and cover to keep warm.
- While the veggies are cooking, heat a small saucepan over a medium-high heat. Add the coconut milk, ginger, garlic, kaffir lime, brown sugar, soy sauce and sliced chilli. Simmer gently for 10 – 15min in order for the flavours to properly infuse.
- Crumb the fish by coating it in rice flour, then whisked egg, then bread crumbs. Wipe out the frying pan with paper towel and return to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the fish until golden and just cooked through
- Divide the jasmine rice between bowls. Top with the veggies and fish. Spoon over the sauce. Garnish with the crispy shallots.