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Coconut fish curry traybake New-recipe-icon

Pushed for time? This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 507
  • Carbohydrates 44
  • Saturated Fat 13
  • Sugar 5
  • Protein 32
  • Fat 21
  • Fibre 6
  • Salt 1.9

Nutrition per serving

  • Calories 507
  • Carbohydrates 44
  • Saturated Fat 13
  • Sugar 5
  • Protein 32
  • Fat 21
  • Fibre 6
  • Salt 1.9

Ingredients

  • 2 x 250g pouches cooked brown rice
  • 160ml can coconut milk
  • 4 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 4 fillets white fish (around 120g each)
  • 200g pack Tenderstem broccoli
  • 235g pack pak choi
  • ½ small bunch spring onions, sliced on the diagonal
  • small pack coriander, leaves picked
  • 2 limes, cut into wedges, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.

  2. Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.

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