recipeName: chargrilled coriander fish with green chilli and coconut
ingredients: 1 small red onion, finely chopped 1 teaspoon finely grated fresh ginger 1 teaspoon mustard seeds 1/4 cup shredded coconut 1 tomato, seeded, finely chopped 1 long fresh green chilli, seeded, thinly sliced 1/4 cup chopped fresh coriander 1 tablespoon lime juice 4 (about 150g each) firm white fish fillets steamed green beans, to serve steamed asparagus, to serve
steps: heat a frying pan over medium heat. spray with oil. stir in the onion for 5 minutes or until soft. stir in the ginger and mustard seeds for 30 seconds or until aromatic. stir in the coconut for 1-2 minutes or until light golden. transfer to a bowl. set aside to cool slightly. stir in the tomato, chilli, coriander, lime juice and sugar. preheat a barbecue grill or chargrill on high. spray the fish with oil. cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork. divide the steamed vegetables among plates. top with the fish and a spoonful of the coconut mixture.
NER: red onion ginger mustard seeds coconut tomato green chilli coriander lime juice firm white fish fillets green beans asparagus