{"id":549,"date":"2020-11-09T10:21:32","date_gmt":"2020-11-09T10:21:32","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=549"},"modified":"2021-08-14T23:58:56","modified_gmt":"2021-08-14T23:58:56","slug":"coconut-fish-kaffir-lime-sauce","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=549","title":{"rendered":"Coconut Fish &#038; Kaffir Lime Sauce"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\" id=\"block-0e82d20d-5b0c-4e41-a809-c0cc919ae507\"><li>1 1\/2 cups Rice<\/li><li>2 Tbsp Ginger<\/li><li>1 Tbsp Garlic<\/li><li>2 Carros<\/li><li>2 Bok Choy plants<\/li><li>1 Green Chilli<\/li><li>4 Kaffir Lime leaves<\/li><li>6 Small Fish Fillets<\/li><li>1 tin Coconut milk<\/li><li>Crispy shallots<\/li><li>1\/2 cup Rice Flour<\/li><li>2 Eggs<\/li><li>1 1\/2 cups GF Breadcrumbs<\/li><li>1 Tbsp Brown sugar<\/li><li>3 Tbsp soy sauce<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Method:<\/h4>\n\n\n\n<ol class=\"wp-block-list\" id=\"block-f6fc2faa-add5-4037-a838-2bc8aa9b67e1\"><li>Cook the rice in the rice cooker using 1 1\/2 cups rice and 3 cups of water<\/li><li>Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Bok Choi. Very thinly slice the kaffir lime leaves.<\/li><li>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.<\/li><li>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 &#8211; 15min in order for the flavours to properly infuse.<\/li><li>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<\/li><li>Divide the jasmine rice between bowls. Top with the veggies and fish. Spoon over the sauce. Garnish with the crispy shallots.<\/li><\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,23],"tags":[],"class_list":["post-549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-seafood"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=549"}],"version-history":[{"count":5,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/549\/revisions"}],"predecessor-version":[{"id":752,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/549\/revisions\/752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/551"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}