RECIPE – Try this delicious, easy recipe of Thai Fish and Coriander Rice, concocted by Chef Jonathan Garnier and presented by SB cuisine Zeste.

Portions: 4 – Preparation: 10 minutes – Cooking: 20 minutes

Ingredients

  • 4 thin eagle pavers
  • 60 ml (4 tbsp.) Butter, soft
  • 2 garlic cloves, chopped
  • 15 ml (1 tbsp.) Ginger, chopped
  • 1/2 cup (125 ml) panko breadcrumbs
  • 1 lime, juice
  • 15 ml (1 tbsp.) Sugar or brown sugar
  • 60 ml (4 tbsp.) Fish sauce
  • 5 mL (1 tsp.) Lemongrass, chopped
  • 1 Thai chili, seeds removed, finely chopped, to taste
  • 1 onion, minced
  • 1 to 2 peppers, thinly sliced
  • Salt and pepper to taste

Rice with coriander

  • 1 onion, thinly sliced
  • 60 ml (4 tbsp) canola oil
  • 500 ml (2 cups) jasmine rice
  • 750 ml (3 cups) vegetable broth
  • 15 ml (1 tbsp.) Butter
  • 90 ml (6 tbsp) cilantro leaves, chopped
  • 1 lime, zest
  • Salt and pepper to taste

The garnish

  • Crushed peanuts

Preparation

STEP 1

Preheat the oven with the rack in the center to 200 ° C (400 ° F).

2ND STEP

In a bowl, combine the butter, garlic, ginger, breadcrumbs, lime juice, sugar, lemongrass, fish sauce and chili to taste.

STEP 3

Spread the prepared mixture on each pavement of fish.

STEP 4

In an ovenproof dish, distribute the onion and peppers at the bottom, then place the fish steaks and cook in the oven for 20 minutes.

STEP 5

Brown under the grill, if necessary.

STEP 6

Meanwhile, in a saucepan, brown the onion in a little oil for 2 minutes.

STEP 7

Add the rice, mix, then once coated in fat, add the broth and reduce, over medium-low heat.

STEP 8

Cover and cook for about 10 minutes or until the liquid is completely absorbed.

STEP 9

Add the butter, cilantro, lime zest and check the seasoning.

STEP 10

Serve the fish, accompanied by the prepared rice, garnished with a few crushed peanuts.