Red Spiced Fish With Green Salad
Bright and flavorful, this Thai-inspired fish dish is a true celebration of fresh ingredients and zesty flavors. Each tender fillet of white fish is coated with aromatic Thai red curry paste, creating a harmony of spicy and savory notes that perfectly complement the buttery avocado, crisp cucumber, and refreshing lettuce. Tossed together with fragrant coriander, zingy lime zest and juice, and a hint of honey for balance, this vibrant salad is a burst of colors and tastes. Served alongside nutty brown rice, this dish is a symphony of textures and flavors that will transport your taste buds to a sunny tropical paradise.
— Constant Cookbook
Ingredients
- 4 fillets white fish , such as hake
- 4 tsp Thai red curry paste
- 1 avocado , sliced
- 1 cucumber , sliced into fingers
- 1 romaine or 2 Little Gem lettuces , leaves separated
- small bunch coriander , roughly chopped
- zest and juice 1 lime , plus extra to serve
- 1 tsp clear honey
- 250g brown rice , cooked, to serve
Instructions
- Heat oven to 200C/fan 180C/gas 6. Brush each fish fillet with 1 tsp of curry paste, then roast on a baking sheet for 8-10 mins until the fish flakes easily.
- Meanwhile, mix together the rest of the ingredients, apart from the rice, in a large bowl with some seasoning. Serve with the spiced fish and brown rice, plus extra lime wedges for squeezing over.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 221 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 0.67 milligram of sodium
Comments
No comments found.