Red spiced fish with green salad

Red spiced fish with green salad

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(8 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
Spice up plain white fish fillets with Thai flavours in this healthy recipe

Nutrition and extra info

Nutrition: per serving

  • kcal221
  • fat10g
  • saturates2g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein29g
  • salt0.67g


  • 4 fillets white fish, such as hake
  • 4 tsp Thai red curry paste
  • 1 avocado, sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 cucumber, sliced into fingers
  • 1 romaine or 2 Little Gem lettuces, leaves separated



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • small bunch coriander, roughly chopped
  • zest and juice 1 lime, plus extra to serve



    The same shape, but smaller than…

  • 1 tsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 250g brown rice, cooked, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

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Comments, questions and tips

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5th Mar, 2014
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.
16th Apr, 2013
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.
16th Jul, 2012
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.
29th Mar, 2012
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!
23rd Jan, 2011
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.
25th Jun, 2010
The salad was a great accompaniment to the fish. Really nice as a whole dish
17th Apr, 2009
23rd Mar, 2009
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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