Calories: 435 Preparation: 10 mins Cooking: 10 mins Serves: 2
85g bag watercress, roughly chopped
1 red chilli, deseeded and roughly chopped
1 stalk lemon grass, roughly chopped
1 clove garlic
2cm piece fresh root ginger, roughly chopped
20g pack fresh coriander
Juice and zest of 1 lime
2x150g cod fillets
1 tbsp sesame oil
150g Thai jasmine rice
Blend the chilli, lemon grass, garlic, ginger and lime juice in a food processor to form a paste. Add the coriander and lime zest and blend for a further 20 seconds until well combined.
Rub fillets with the sesame oil and press some paste on top of each fillet.
Steam the fish, covered, in a steamer over a pan of boiling water for 10 minutes or until cooked through.
Meanwhile, cook the rice following packet instructions, drain and return to the pan. Remove from the heat, add the watercress and cover with a clean tea towel and the lid. Leave for 10 minutes until rice is fluffy and watercress is wilted. Stir through and serve with the fish.
Fat: 8g Saturated Fat: 1g Carbohydrate: 60g Protein: 35g Fibre: 2g Salt: 0.3g