Fish & Seafood Recipes for Picnics
Serves: 2
  • 165ml reduced-fat coconut milk
  • 150g basmati rice
  • 1 lime, juiced
  • 2 cm root ginger, grated
  • 1 tsp golden caster sugar
  • 1 tbsp fish sauce
  • 125g large cooked peeled prawns
  • 1 small bunch of coriander, leaves only
  • 1 red chilli, finely sliced
  • 4 spring onions, finely sliced
  1. Bring the coconut milk to a simmer with 150ml water, add the rice and ½ tsp salt.
  2. Cover, cook until the liquid is absorbed then cool.
  3. Mix the lime juice and ginger, stir in the sugar, fish sauce and prawns.
  4. Spoon into bowls and top with coriander, chilli and onion.
Recipe by George Hughes Fishmongers at