Weeknight Winner: Coconut Lime Chilli Fish with Snow Peas in 25 Minutes

Most Aussies are not eating enough fish, so I want to show you a really easy, simple fish recipe. I'm using some lovely Australian barramundi, and it's going to be coconut-based with some lime and chilli and those lovely marinade flavours that are on there. So I'm just going to quickly chop up some garlic, and what's nice about this is that it goes straight into the oven, okay? So there's no fishy smell through the house, you're not having to use the stovetop at all, so it's a great one if you're not really used to cooking fish. We're also going to use some ginger and chilli. Pop that into your marinade bowl. The ginger, you can grate it if you like, but if the ginger is quite fresh like mine is here, honestly it's quite nice if you just slice it. Do it into little thin batons, chop it really finely. So I'm being quite generous with my ginger just because it's one of my favourites, but add as much as you like. That's the nice thing about this kind of recipe, you put in what your family's flavour taste profile is. And then I'm using one of these little bird's eye chillies. In it goes, and a nice glug of extra virgin olive oil. I'm going to use the zest and the juice of a lime. If you don't have lime, just use lemon instead, but I like the flavour, the zestiness of a lime is just gorgeous with the fish. You know that that zest contains limonene and other amazing compounds that not only add flavour, but actually are adding compounds with antioxidant actions, anti-inflammatory actions into your diet. So using the zest is a really great idea. I'm going to cut that in half. And what a simple tool this is, but it's honestly one of my favourite utensils in the kitchen. Makes it really easy to get all of the juice out. I've got one in every colour, for my limes, for lemons and for oranges. And then I'm putting in a little honey, a touch of fish sauce, just for that umami and salty kind of taste. And then look how convenient these are. I absolutely love these. You know when you don't want to use a whole jar of coconut milk, and this is my favourite coconut milk because it has nothing else added. It literally is just coconut milk. And these little sachets just make it perfect when you want that small amount, 65 mils here going in, of my coconut milk. And I have no food waste at all. You can keep these in your pantry. Lastly, some black pepper and just give that a whisk all together. And that's our sauce for the fish. So now I'm just going to take an ovenproof dish, put a little baking paper in the bottom, just to help stop the fish from sticking to the bottom and keep it almost kind of steaming in that sauce. Beautiful fillets of barramundi go into the bottom and then just pour your sauce over the top. So just making sure you're totally covering your fish with all that yummy sauce. Now I'm going to put this into the oven at 180, fan forced, for about 10 minutes. Then we'll bring it back out. I'm going to add the snow peas to the dish. Goes back in for another four or five minutes. You've got dinner in under 20 minutes. So our fish is beautifully ready and I've just got some cooked brown rice. This is brown rice. It's got a little bit of wild rice through it, which just makes it quite interesting. Our fish is beautifully cooked. The veggies are in the pan. I might do some extra veggies on the side here. I would do a lovely spiked cucumber salad or perhaps some Asian greens would be really tasty or just even some broccoli or whatever you fancy to be on the side. Pop over our snow peas. You can even pop some roast veggies into the oven with the fish if you like. Spin over some of the sauce. That lovely coconutty, tropical smell coming up from the pan. And this is your high protein, high fibre, some lovely veggies in there. Quick, easy meal in under 20 minutes. How good! And I've got some Thai basil here just to finish it off. You could use some coriander or even just some parsley. Whatever you've got in your pantry at home or on your kitchen windowsill. I'll give that a little slice. Thai basil is lovely. It has a beautiful smell. Pop that over the top. One last little crack of black pepper. All done without even using the stove top.