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Chilli fish with coconut rice

Kerrie Ray
  • 17 minutes
  • Serves 4

INGREDIENTS

1

bunch Asparagus

1

Baby coriander

100 g

Baby spinach

2 tbsp

Coriander, fresh

2

Garlic cloves

1

Lime, halves

1

Long red chilli, Fresh

2

Shallots, green

1 270 milliliter can

Coconut milk, light

2 tsp

Chilli stir-in paste

1 tbsp

Coconut oil

20 g

Coconut flakes, toasted

500g flathead fillets

2

X 250g pkts microwave basmati rice