Basil Cashew Fish With Coconut Rice - cooking recipe

Ingredients

1/3 cup green curry paste
1/2 cup toasted cashews
1 bunch fresh Thai basil, leaves picked
4 None firm white fish fillets, deboned
None None steamed sweet potatoes, snow peas and lime wedges, to serve
-1 None Coconut Rice
14 oz jasmine rice, rinsed and drained
1 (13.5 oz) can coconut milk
3/4 inch fresh ginger, peeled, thinly sliced

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a food processor, combine curry paste, cashews and 3/4 of the basil leaves. Pulse to form a chunky paste.
Spread paste evenly over 1 side of each fish fillet. Place on prepared tray. Bake for 8-10 mins, until just cooked through. Turn on broiler and broil fish for 2-3 mins, until golden.
Meanwhile, to make the coconut rice, combine rice, coconut milk, ginger and 1/3 cup water in a medium saucepan. Bring to a boil then reduce heat and simmer, covered, for 10 mins. Remove from heat and set aside, covered, for 10 mins. Fluff rice with a fork.
Serve fish on a bed of rice topped with remaining basil. Serve steamed sweet potatoes, snow peas and lime wedges on the side.