Baked pollock with ginger, soy, time and sticky rice

Name: Baked pollock with ginger, soy, time and sticky rice
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 large pollock fillets (about 400 g each), skinned; handful of coriander leaves; 2 garlic cloves, peeled and finely chopped; 1 lime, cut in half; 25 g baby spinach; 2 tbsp mirin (Japanese rice wine); 2 coriander sprigs, leaves picked and chopped; 2 tsp grated fresh root ginger; 1 green chilli, thinly sliced on the diagonal; few dill sprigs (or extra coriander leaves); juice of 1 orange; sea salt and black pepper; 2 tbsp soy sauce; 200 g short-grain white (sushi) rice; 1 green chilli, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

WHEN I AM TRAVELLING THROUGH ASIA, I ALWAYS TRY TO TAKE IN AS MANY DIFFERENT DISHES AS POSSIBLE - THE FLAVOUR COMBINATIONS ARE SO INSPIRING. THE IDEA FOR THIS RECIPE CAME FROM A MEAL I HAD IN A BANGKOK RESTAURANT. COOKING SIMPLE WHITE FISH IN A SEALED FOIL BAG WITH ASIAN SPICES IS A GREAT WAY TO FLAVOUR IT.

Ingredients

200 g short-grain white (sushi) rice
2 large pollock fillets (about 400 g each), skinned

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Preheat the oven to 180°C/Gas 4. Wash the rice in cold water 3 times to remove any starch residue, then soak it in cold water to cover for 45 minutes.
Rinse the fish fillets, pat dry with kitchen paper and check for small bones, removing any with kitch