Baked coconut and coriander fish

Baked coconut and coriander fish

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  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

asian flavours come together to make Thursday night’s quick-and-easy rice bake.

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Nutrition information, Main recipes


  • 1 x 270ml can light coconut cream
  • 1 bunch broccolini, cut into 3cm pieces
  • 1 x 250g pkt Sun Rice Long Grain
  • White Rice in 90 Seconds
  • 4 shallots, trimmed, thinly sliced
  • 1/2 cup chopped fresh coriander
  • 2 teaspoons fish sauce
  • 400g basa fillets, cut into 4cm pieces
  • 30g (1/3 cup) dried multigrain breadcrumbs
  • 2 teaspoons finely grated lemon rind
  • Mixed salad leaves, to serve


  • Step 1
    Preheat oven to 200°C. Place the coconut cream in a large frying pan over medium-low heat. Add broccolini, rice, shallot, coriander and fish sauce.
  • Step 2
    Stir to combine. Cook, stirring often, for 3 minutes. Remove from heat. 2 Stir in the fish. Transfer to a 2L (8-cup) capacity ovenproof dish.
  • Step 3
    Combine breadcrumbs and lemon rind in a small bowl. Sprinkle over the fish mixture. Bake, covering with foil if necessary to prevent overbrowning, for 20-25 minutes or until breadcrumbs are golden. Serve with mixed salad leaves.


  • 2100 kj


  • 12g

    Fat Total

  • 9.5g

    Saturated Fat

  • 3g


  • 35g


  • 61g

    Carbs (total)

All nutrition values are per serve


Cook’s tip: Make sure you stir the mixture well in step 1 to break up any lumps of rice.

With a twist: Thai chicken and cauliflower bake: Replace the fish with chicken breast fillets. Replace broccolini with cauliflower. Add finely chopped chilli, if desired, in step 1.

  • Author: Anna Phillips
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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