GOUSTO | LIME BAKED FISH WITH PINEAPPLE RICE
Let’s get cracking!
This recipe was picked in the selection which came as part of my first Gousto Box. You can check out the primary unboxing of the beast here.
And don’t forget! You can get £25 off your very first order with Gousto by using the code
Grabbing all of the ingredients on the recipe card, you have a selection which looks simply like this. You’ll notice an addition however, and that’s my cauli rice. I tend not to each rice and pastas, and always substitute in my favourite alternative where possible. It’s great! The exact same satisfaction you get from rice, but with a hint of cauliflower (well, more than a hint, because it IS cauliflower…).
Following the super simple guide on the recipe card, step by step, prepare each stage in turn.
The first thing you need to do with this recipe, was prepare the crumb for the fish, whilst the brown rice boiled and cooked. I love how the time it takes to prepare the fish and such, matches perfectly with the rice doing!
Preparing the Lime and Coriander Paste.
The fish topper itself took hardly any time at all. We especially liked the little tips on the card to help with the preparation, for example the best way to remove the skin of the ginger is by scraping a teaspoon across it! It comes off like butter! Amazing! In the past, we’ve wasted so much ginger by slicing at the skin with a knife to get it all off.
As you can see, the lime was, after zesting, sliced into slithers. You’re advised to keep the ends of the lime for squeezing later on, after cooking.
Time To Pop It On The Fish!
The fish gets rested on a well oiled, foiled baking tray, and then generously topped with your lime and coriander paste. Once it’s all evenly rubbed around, further top with the sliced lime centres.
Tasty already…But don’t eat it yet! Ha!
On To The Rice!
Whilst the fish cooks away in the oven (best for us was at around 180-200 in a non fan assisted oven), it was time to prepare the funky part of the rice, by adding the pineapple.
Well that was easy too! The fresh coriander was roughly chopped, and the pineapple rings sliced into chunks to pop into the fully cooked brown rice and coriander seed combo.
By this stage, everything smelly utterly amazing. Trying not to have to eat anything in an angry attempt to satisfy all food cravings from the kitchen aroma was just…well, it was intense.
Out of the Oven!
It’s time to construct a masterpiece then! With everything coming to a cooking end so beautifully together, it’s time to grab it all together, and make it look tempting.
As a first attempt at making this meal from scratch, with the help of the pre-portioned ingredients and recipe card, I (and my husband of course. He did most of the work whilst I oogled on with glee and my camera!), can honestly say that it turned out gloriously.
The flavours all round were fantastic, and we both commented on how the typical, savory strong flavour of the coriander was complimented so well by the sweetness of the pineapple, and the delicate fish.
The quality of the ingredients themselves were wonderful, and the fish was fresh as a daisy. There were some tiny, soft bones present, but that’s fine, you are warned on the pack that there may be some, but ours really didn’t cause any alarm, they just melted in the mouth.
Lloyd added that the malty flavour of the brown rice worked much better than white would have, and again, supported the savory flavours going on with the herbs. He also said that at first, he was a little worried that adding coriander seeds to the rice, as well as fresh coriander to the fish might have been overkill, with it being such a potent herb, however the seeds did not at all come out that way, and actually, I had a little nibble of a few cooked myself, and they’re extremely subtle, and add texture change as oppose to anything else.
Very excited for the next installment!