

Sweet chilli and lime fish skewers with coconut rice
Ingredients
- 2 tablespoons sweet chilli sauce
- zest and juice of 1 lime, plus extra lime wedges to serve
- 500g firm white fish (such as ling), cut into 3cm pieces
- ¾ cup basmati rice
- ½ cup light coconut milk
- 1 cup reduced-salt chicken stock
- 1 large red capsicum, cut into 3cm pieces
- 1 courgette, sliced lengthways
- 1 tablespoon flaked almonds, toasted, to serve
- ½ cup loosely packed fresh coriandercilantroX leaves, to serve
- 2 bunches steamed broccolini, to serve
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Instructions
1 Place chilli sauce, lime juice and zest in a large bowl, mixing to combine. Add fish, tossing to coat. Set aside to marinate.
2 Place rice, coconut milk and stock in a saucepan. Bring to the boil over medium-high heat, then reduce heat to low and simmer, covered, for 15 minutes or until cooked. Fluff with a fork.
3 Thread a piece of fish onto skewers, followed by capsicum and courgette. Repeat to fill skewers, finishing with fish. Lightly spray a chargrill pan with oil and heat over high heat. Cook skewers for 1–2 minutes each side or until fish is cooked.
4 Divide rice among serving plates. Sprinkle with almonds and coriander, top with fish skewers, then serve with broccolini and lime wedges.
Nutrition Info (per serve)
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Calories 400cal
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Kilojoules 1673kJ
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Protein 33.8g
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Total fat 8.2g
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–Saturated fat 3.1g
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Carbohydrates 43.2g
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–Sugars 13.1g
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Dietary fibre 6.5g
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Sodium 487mg
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Calcium 118mg
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Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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