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Chilli fish with coconut rice
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 537
  • Fat about 20g
  • Carbohydrates about 53g
  • Protein about 36g
This is needed
This is needed for 4 people
Coconut rice
  • 200 g basmati rice
  • 1 dl water
  • 2.5 dl coconut milk
  • 0.5 tsp salt
  • 50 g coconut strips, roughly chopped
  • 1 tbsp peanut oil
  • 600 g Royal cod fillets (MSC), quartered
  • 1 organic lime, use grated zest and juice
  • 0.25 tsp salt
  • 1 tbsp Sriracha-Sauce
  • 2 tbsp liquid honey
  • 2 tsp ginger, finely chopped
  • 1 garlic clove, pressed
  • 300 g baby spinach
  • 1 red chilli, deseeded, cut into rings
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And that's how it's done
And that's how it's done
Coconut rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the coconut milk and water to the boil with the rice and coconut strips, season with salt. Cover the rice and simmer over a very low heat for approx. 15 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.
Heat the oil in a frying pan. Salt the fish, fry for approx. 2 mins. on each side. Add the lime zest and lime juice along with the honey, Sriracha sauce, ginger and garlic, reduce for approx. 2 mins. Remove the fish, add the spinach, season with salt, allow to wilt. Plate up the spinach with the fish and rice, sprinkle with the chilli.