Malay Coconut Curry Hoki Fillets with Aromatic Coconut Basmati Rice

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Ingredients

  • 1 pack

    Sealord Malay Coconut Hoki Fillets 400g

  • 1/2 cup

    basmati rice

  • 1 cup

    boiled water

  • 1

    star anise

  • 1 tbsp

    desiccated coconut

  • 1

    cinnamon stick

  • 2

    kaffir lime leaves

  • 1 cup

    spinach, shredded

  • 1/2 tsp

    salt

Directions

  1. Preheat oven and follow pack instructions to cook the Sealord Malay Coconut Curry Hoki Fillets
  2. In a pot add basmati rice, star anise, cinnamon stick, kaffir lime leaves, desiccated coconut and salt.
  3. Add boiled water to the pot, and place on the stove. Bring rice to a boil.
  4. Turn heat down to lowest setting and cover with lid, cooking for 15 minutes until all the excess water has absorbed into rice.
  5. Take the pot off the stove and leave to rest with the lid on for 5 minutes. Rice should now be light, fluffy and ready to serve.
  6. Fold the shredded spinach through the Sealord Malay Coconut Curry Hoki Fillets & serve on top of the rice

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Nutritional Information*

(per serve) | (per 100g)

1320kJ

Energy

14.4g

Protein

12.2g

Total Fat

8.9g

Saturated fat

598mg

Sodium

60mg

EPA

140mg

DHA

35.6g

Total Carbohydrate

6.6g

Sugar

*Nutrition figures are averages only.

633kJ

Energy

5.8g

Total Fat

4.2g

Saturated fat

286mg

Sodium

28.6mg

EPA

66.8mg

DHA

17.0g

Total Carbohydrate

3.1g

Sugar

*Nutrition figures are averages only.