Ingredients
| 2 | Spring onions, sliced into rounds, thinly |
| 1 piece | Fresh ginger, 3cm, peeled and grated |
| 2 | Garlic cloves, minced |
| 1 | Lime, zest and juice (Main) |
| 1 Tbsp | Honey |
| 4 Tbsp | Grapeseed oil |
| 4 fillets | Hapuku, 170g each (Main) |
For the coconut rice
| 3 cups | Jasmine rice (Main) |
| 1 can | coconut milk, 200ml (Main) |
| 4 cups | Water |
| 1 tsp | Salt |
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Directions
- Combine the ginger, garlic, lime juice, honey in a heatproof jug.
- Heat the oil then pour over the ginger, garlic, lime juice and honey, season with flake salt and fresh ground pepper, set aside to cool.
- Lightly oil and season the fish fillets on the presentation side then place the same side on a hot grill, until seared with grill marks then turn the fillets turning 90 degrees so the grill marks run in opposite direction.
- Flip the fillets and cook for another 3 minutes, being careful not to overcook the fish.
- Serve on coconut rice and pour over the dressing.
- For the coconut rice: Place all the ingredients in a large saucepan and stir till it starts to boil.
- Reduce heat to a low, cover saucepan with a tight-fitting lid and simmer till all the liquid is absorbed. Remove from heat and let the rice sit for 10 minutes.
- Fluff with a fork.
Also try Simon's
