Beautifully cooked fish sits atop spinach and creamy coconut tamarind rice.

Ingredients

  • 1 cup rice

  • ½ packet baby spinach leaves

  • 2 white fish fillets (eg gurnard or terakihi)

  • 400ml can coconut cream

  • 3 tablespoons Jenny’s Kitchen Tamarind Chutney (medium or whatever heat you have on hand)

  • 1 tablespoon fish sauce

  • Salt & pepper

Method

Preheat your oven to 220°C

  1. Cook the rice and drain it.

  2. Place the spinach in a sieve and pour over boiling water, and drain well.

  3. Place the rice in a greased baking dish (so it is 3-4 cm thick).

  4. Place the well-drained spinach over rice.

  5. Lay the fish fillets over the spinach, in an even single layer.

  6. Mix the chutney into the coconut cream with the fish sauce.

  7. Pour over the coconut mix and season with salt and pepper.

  8. Bake at 220°C for 15-20 minutes, or until the fish is cooked, which will depend on its thickness.

Recipe serves two, but can be easily stretched with more fish and spinach.