Red spiced fish with green salad

Red spiced fish with green salad

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Spice up plain white fish fillets with Thai flavours in this healthy recipe

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
221
protein
29g
carbs
4g
fat
10g
saturates
2g
fibre
2g
sugar
3g
salt
0.67g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2009

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Comments

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Alessya19's picture

I made this for a Sunday family lunch and all my family loved it! I used less curry paste for my sister and my grandparents, whom like food less spicy and I used one tbsp for my parents and my fiance, whom like food more spicy. I also added some lemon juice and sprinkled some dried coconut over it before putting it in the oven. The salad was also great. I commonly don't like the avocado, but in this combination was very tasty! We served it with rice cooked in Indian style.

mrscrunke's picture
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Super quick, super easy and super tasty! I used frozen basa fillets which worked well and followed the tip about watering down the paste which made it much easier to apply.

babsfazekas's picture
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So easy, so delicious. The timing of the three separate steps (rice, fish, salad) works well too, so there's no rushing around with everything happening at once. I boiled some regular brown rice and made the salad and fish in the half an hour it took to cook - no point in using instant rice, it won't really speed up the process. Thinned the curry paste out slightly with water as suggested above to coat the fish evenly. Added a couple of drops of fish sauce to the salad dressing, it tasted great with a very subtle, almost un-noticable honey flavour. Very filling but feels really healthy with virtually no fat. Will definitely make again.

wendy_darling's picture
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This was really quick, easy and yummy. Mine didn't look like the photo so I will try adding water to the paste next time as suggested above. I used frozen haddock loin and served it with Tilda sweet chilli microwave rice for quickness. DH didn't like avocado nor cucumber before......he does now!

gnixon's picture
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This was amazing and wonderfully quick. I prepared the fish earlier in the day and just left it to marinade. I served it with the fragrant spiced rice which went very well with it.

tamaragilder's picture
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The salad was a great accompaniment to the fish. Really nice as a whole dish

annie999's picture

lololololol

ruthbrinkmann's picture
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great dish! fast and healthy! I mixed the curry paste with a little water to make it fluid enough to brush it on. the salad looks simple, but tastes fantastic!

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