Haddock with passion fruit and lime glazing, coconut rice and pak choi
Bye bye frizzy hair, dissolving shoe soles and wet socks, hello beach, fun and tropical sun, coconut and passion fruits have come to the rescue! In 30 minutes they will help you create your little piece of sun right in your kitchen. The deliciously zesty fish, combined with sweet rice and my favorite exotic cabbage (found in all supermarkets), will instantly renew your inner summer tan. A must this week!

Haddock with passion fruit and lime glazing, coconut rice and pak choi

Posted on December 3, 2009
Categories: Diet-friendly, fish and seafood, Main Courses, Side dishes
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Busy:30 min, Total prep time: 30 min
Serves: 4 
Place the rice in a saucepan with the water, a bit of salt, and the coconut milk. Bring to the boil, cover, and simmer on low heat until all the water has been absorbed, for about 10-12 minutes (depending on the rice, you may need to add a bit more water so check it after 7-8 minutes. If all the water has already been absorbed, quickly boil a bit more in the microwave and add it to the rice )

Cut the passion fruits in half and pass their juice through a sieve. Try to get as much juice as possible by scrubbing the seeds against the sieve with the back of a fork.

Mix one teaspoon of seeds with the strained juice. Add the lime juice, soy sauce, sugar, 1 tablespoon of water and reduce into a light syrup in a small saucepan on medium heat, for about 4 minutes.

Dip each fish into the syrup, cover well  and place onto a lightly greased oven dish. Pour any remaining syrup on the fish.

Bake at 220 degrees for 10-12 minutes or until cooked through.

While the fish is cooking, wash the pak choi leaves and cut in half lengthways. Heat the olive oil in a wok or a frying pan and add the garlic. Sauté on medium low heat until flagrant (1 min) and add the pak choi. Sauté for 2-3 minutes until softened and wilted. Season to taste.

Serve the fish with the rice and the pak choi.

Place the rice in a saucepan with the water, a bit of salt, and the coconut milk. Bring to the boil, cover, and simmer on low heat until all the water has been absorbed, for about 10-12 minutes (depending on the rice, you may need to add a bit more water so check it after 7-8 minutes. If all the water has already been absorbed, quickly boil a bit more in the microwave and add it to the rice )

Cut the passion fruits in half and pass their juice through a sieve. Try to get as much juice as possible by scrubbing the seeds against the sieve with the back of a fork.

Mix one teaspoon of seeds with the strained juice. Add the lime juice, soy sauce, sugar, 1 tablespoon of water and reduce into a light syrup in a small saucepan on medium heat, for about 4 minutes.

Dip each fish into the syrup, cover well  and place onto a lightly greased oven dish. Pour any remaining syrup on the fish.

Bake at 220 degrees for 10-12 minutes or until cooked through.

While the fish is cooking, wash the pak choi leaves and cut in half lengthways. Heat the olive oil in a wok or a frying pan and add the garlic. Sauté on medium low heat until flagrant (1 min) and add the pak choi. Sauté for 2-3 minutes until softened and wilted. Season to taste.

Serve the fish with the rice and the pak choi.

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Rating: 4.5/5 (2 votes cast)
Haddock with passion fruit and lime glazing, coconut rice and pak choi, 4.5 out of 5 based on 2 ratings
I used haddock because it is a cheaper fish, and I was really pleased with the outcome. Red snapper or barramundi are ideal fish species for this type of sweet glazing, so try these if you want to make the dish extra special.
Ingredients

5 passion fruits
1 juicy lime
1 tablespoon sugar
1/2 teaspoon soy sauce
500 g haddock fillets cut into 4 portions, deskinned
200 g (1 cup) basmati rice
The same volume in coconut milk
1.5 rice volume in water
1 garlic clove, crushed
1 tablespoon olive oil
4 small pak chois (about 400g)

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