• 300 g skinless white fish fillets (we used hoki), sliced
  • juice of 1 lime or lemon
  • finely grated zest of 1 lime
  • 3 tsp minced ginger
  • ¼ cup chopped fresh coriander
  • 1 cup coconut milk
  • 1 spring onion, finely sliced
  • ¾ cup self-raising flour
  • 200 g kumara, peeled and grated
  • 200 g packet Diamond Thai Green Curry Rice Risotto
  • 400 g bag Wattie’s Frozen Wok Creations Thai Style Vegetables
  1. In a food processor put the fish, lime juice and rind, ginger, coriander and coconut milk, pulse to roughly chop, do not over process. Turn into a bowl and fold in spring onion, flour and kumara. Season with plenty of salt and pepper, mix well. Rest for 5 minutes before cooking.
  2. Heat 1-2 tablespoons oil in a saucepan, add Diamond Thai Green Curry Rice Risotto, and cook in oil for 2 minutes. Add 2 1/4 cups hot water and flavour sachet. Cover and simmer over a low heat for 15 minutes. Remove lid and cook for a further 5 minutes until rice is tender and all the liquid is absorbed.
  3. Heat oil in a large frying pan and cook tablespoonfuls of fritter mixture for 2-3 minutes each side until golden. Drain on paper towels.4. Heat a wok with a dash of oil, add Wattie’s Frozen Wok Creations Thai Style Vegetables, stir fry for 3-4 minutes, or until hot. Serve the cooked risotto, vegetables and Thai fish fritters together with sweet chilli sauce on the side.

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