Green Curry Fish Fillets
with Coconut Rice & Veggies
- Soy
- Fish
- Gluten
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Milk
Spice up your fish and go a little coco-nutty with this Thai-style fish and coconut rice! It will delight all the senses.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 tin
coconut milk
½ tin
Thai green curry paste
(Contains: Soy; May be present: Peanuts.)
1 packet
white fish fillets
(Contains: Fish;)
1 head
broccoli
1 tub
sweet chilli sauce
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Gluten, Soy, Peanuts, Tree Nuts, Milk.)
1 unit
carrot
Not included in your delivery
olive oil
1 cup
water
¼ tsp
salt
2 tsp
soy sauce
(Contains: Soy, Gluten;)
1 tsp
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
In a medium saucepan, add the coconut milk, water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, combine the Thai green curry paste (see ingredients list) with a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add the white fish fillets and gently turn to coat. SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste.
Cut the broccoli into 2cm florets, then roughly chop the stalk. Slice the carrot (unpeeled) into 0.5cm half-moons.
In a small bowl, combine the sweet chilli sauce, soy sauce and rice wine vinegar. Set aside.
Once the rice has 10 minutes remaining, in a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot and a dash of water and cook, tossing, for 5-6 minutes or until just tender. Season with salt and pepper, transfer to a plate and cover to keep warm. Heat another drizzle of olive oil in the pan over a medium-high heat. Add the white fish fillets and cook for 2-3 minutes each side or until just cooked through. TIP: The fish is cooked through when it is white in the centre. TIP: Cook times may vary depending on the size of the fillet.
Divide the coconut rice between plates. Top with the veg and green curry fish fillets. Spoon over the soy sweet chilli sauce and garnish with the black sesame seeds. TIP: For the low-calorie option, serve with 1/2 the coconut rice.
