29 smartpoints Total - 7 sp per serve
400ml light coconut milk (16sp)
1 tbsp brown sugar (3sp)
1 tbsp fish sauce (0sp)
2 tsp sambal oelek (0sp)
1 tsp minced garlic (0sp)
Zest and juice of 1 lemon (0sp)
4 x 200g blue eye cod fillets (firm white fish)(10sp)
2 carrots, julienned (0sp)
1 zucchini, julienned (0sp)
1 cup baby spinach (0sp)
1 red chilli, deseeded and finely chopped (optional) (0sp)
Green onion, finely chopped (optional)(0sp)
In a bowl combine coconut milk, brown sugar, fish sauce, sambal oelek, garlic, lemon zest and juice.
Heat a large nonstick frypan and bring sauce mixture to a boil.
Reduce heat to gentle simmer, add fish and cook for 6 minutes with lid on.
After 6 minutes add carrot and zucchini to pan and recover.
Once fish is cooked (about another 2-4 mins) remove fish.
Add baby spinach to sauce and let wilt.
Serve fish on rice (3sp for 1/2 cup basmati), topped with vegetables and sauce. Add chilli and green onions on top.
Recipe adapted from a recipe found on taste.com.au.