by Sandea Chandrakumar & Shirali Garga


  • Marinade and fish

  • 2 ling fillets

  • Coriander

  • 1 lime

  • ¼ cup Natvia

  • 1 tablespoon white wine vinegar

  • Olive oil

  • 1 tablespoon Thai red curry paste

  • 2cm ginger

  • Spring onion to serve

  • 1 garlic clove

  • Coconut rice

  • 1 cup jasmine rice

  • 2 cups of water

  • 130ml coconut cream

  • 1 tablespoon Natvia


  • 1.

    Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil.

  • 2.

    Score thickest part of fish twice with a knife.

  • 3.

    Place fish onto baking paper.

  • 4.

    Mix curry paste, and ginger and spread marinade over the fish.

  • 5.

    Wrap fish in baking paper, sealing the sides.

  • 6.

    Then cut holes in the bag.

  • 7.

    Place fish in oven for 12 minutes or until cook through.

  • 8.

    Grill the fish for 30 seconds on each side.

  • 9.

    To make dipping sauce, place Natvia, vinegar and 80ml(? cup) water in a saucepan over high heat.

  • 10.

    Bring to the boil, then cook for 2 minutes or until Natvia dissolves Stir in Chillies, lemon zest and juice, and half the coriander. Refrigerate until needed. Makes 180ml (¾ cup).

  • 11.

    Place all rice ingredients in a large saucepan over high heat.

  • 12.

    Bring to the boil, stirring occasionally.

  • 13.

    Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes.

  • 14.

    Slice one garlic clove and fry until crispy.

  • 15.

    Serve on top of fish and garnish with spring onion, with coconut rice.

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