2 limes halved
4 firm fresh white fish fillets
2 tbsp crushed ginger
¼ cup sweet chilli sauce to taste
400 ml canned coconut cream
- Preheat oven to 180°C (160°C fan forced). Place the fish in an ovenproof dish. Squeeze a generous amount of lime juice over both sides of fish fillets.
- Spread ginger then chilli sauce over the fish. Shake coconut cream can well then pour gently over the fish.
- Cover dish with lid or foil. Bake for 15-20 min or until cooked. Serve with steamed rice, bok choy and broccolini. Garnish with lime zest.