Coconut marinated fish with salsa & sweet potato
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Fish grilled with coconut milk, lime and ginger. Served on the side of golden sweet potatoes and capsicum salsa.

No Fish option - replacement is chicken schnitzels.
1. Set oven to 220ºC.
 Quarter sweet potatoes lengthways and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes, or until golden and cooked through.

2. Combine lime zest, grated ginger, coconut milk and 1/2 tbsp fish sauce in a bowl. Place fish in coconut milk to marinate.

3. Dice cucumber, capsicum and radishes. Slice spring onions and sprouts. Toss all together with 1/2 lime juice (wedge remaining) and 1 tbsp olive oil.

4. Heat a frypan over medium-high heat with 1/2 tbsp oil. Use tongs to transfer fish to pan, scraping off excess coconut milk. Cook for 3-4 minutes on each side, or until golden and cooked through. Remove from pan.

5. Reduce pan heat to medium. Stir 1/4 cup water into marinade and pour into pan. Cook for 2 minutes, stirring. Remove from heat and return fish to pan to coat.

6. Reduce pan heat to medium. Stir 1/4 cup water into marinade and pour into pan. Cook for 2 minutes, stirring. Remove from heat and return fish to pan to coat.

Notes:
No Fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes, or until cooked through.
sweet potatoes 800g
Lime 1
ginger 40g
Coconut milk 165ml
White fish fillets 2 packets
Continental cucumber 1/2
Red capsicum 1
Radishes 1/3 bunch
spring onions 1/3 bunch
Healthy trio sprouts (snowpea) 1/3 punnet
coriander 1/3 bunch

From your pantry:
oil (for cooking + olive), salt, pepper, fish sauce