Sweet chilli and lime fish skewers with coconut rice

Photographer: Steve Brown

This healthy fish dinner is a real winner. We've used light coconut cream, sweet chilli sauce and zesty lime to deliver a flavoursome yet light dinner that's ready in only 30 minutes.

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

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)

Calories 400cal

Kilojoules 1673kJ

Protein 33.8g

Total fat 8.2g

–Saturated fat 3.1g

Carbohydrates 43.2g

–Sugars 13.1g

Dietary fibre 6.5g

Sodium 487mg

Calcium 118mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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