Thai coconut fish with rice recipe
Fish Fridays just got interesting! Coat your fish in a Thai green curry marinade and serve alongside fluffy rice and a squeeze of lime.
See method- Serves 4
- Takes 45 mins
- 504 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 300g frozen peas
- ½ sweetheart cabbage, finely shredded, thick core removed
- 4 frozen white fish fillets
- 400g tin light coconut milk, stirred
- 50g pot Thai green curry paste
- 300g long grain rice, washed
- 10g fresh coriander, leaves picked
- ½ lime, cut into 4 wedges
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Shop ingredientsEach serving contains
- Energy
- 2125kJ 504.0kcal
- Fat
- 12g
- Saturates
- 9g
- Salt
- 0.9g
- Sugars
- 10g
of the Reference intake
Carbohydrate 73.0gProtein 23.2gFibre 7.6g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Cut 4 pieces of baking paper into 30cm squares, then put on top of 4 similar-sized pieces of foil.
- Divide the peas and cabbage into the middle of each square in a small pile, then place a frozen fish fillet on top of each. Pour 1 tbsp coconut milk over each fish parcel and spoon over each an equal amount of curry paste. Bring the sides of the paper up over the top of the parcels, and fold or scrunch a few times to seal the fish and veg in, crimping the foil sides as needed. Transfer to a large baking tray in a single layer then bake for 35-40 mins until the fish is cooked through and flaky, and the greens are tender.
- About 10 mins before the parcels are ready, tip the rice into a lidded saucepan with the remaining coconut milk, 300ml water and a pinch of salt. Bring to a gentle simmer over a medium heat, then cover and reduce the heat to low. Cook for 8-10 mins until the rice is cooked and the liquid has been absorbed. Fluff up with a fork.
- Unwrap the fish parcels, mixing the vegetables with the sauce in the parcels, and serve with the coconut rice, coriander and lime wedges for squeezing over.
- See more Fish recipes
