Sweet and sour fish with coconut rice and mangetout

Source: Nosh for graduates

Ingredients

Instructions

1. Preheat the oven to 190°C(fan)/210°C/Gas 6.
2. To make the sauce, fry the onion and ginger in the oil until the onion begins to soften. Add the rest of the sauce ingredients and bring to the boil. Take off the heat. The mixture should be quite thick.
3. Place the fish in a greased casserole dish and spread the sauce over the top. Bake in the oven for
   15-20 minutes, depending on the thickness of the fish. If the fish is 1" thick, cook for
   15 minutes, if it is 1.5" thick for
   20 minutes.
4. While the fish is in the oven, cook the rice. Use the coconut milk and make it up to 2 mugs worth of liquid by adding water. Bring to the boil in a saucepan, then add the rice. Stir once and bring back to the boil. Turn down to simmer and put a lid on the pan.
   3 minutes before the end of the cooking time, add the sliced mangetout on top and replace the lid. Once cooked, stir together.
5. Serve the fish on top of the rice.

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