Coconut Curried Fish with Spring Salad & Peanuts

Coconut Curried Fish with Spring Salad & Peanuts

Ready in 30 minutes • Serves 6
This dish most recently appeared in Bargain Box (3 Nights For 6) on Sunday, September 18, 2022.
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This classic combination is a Bargain Box winner. Ribbon-cut vegetables and pan-seared fish are served with crunchy peanuts and gently spiced creamy curry sauce. The whole family is sure to love this one!

Ingredients

Salad

  • 1 telegraph cucumber, thinly sliced
  • 1 capsicum, thinly sliced
  • 2 carrot, peeled into ribbons
  • 150g baby spinach, roughly chopped
  • 1 pack chopped peanuts
  • 1 1/2 Tbsp rice wine vinegar
  • 2 tsp sesame oil

Rice

  • 3 1/4 cup boiling water
  • 450g jasmine rice

Fish & Sauce

  • 900g frozen fish fillets, defrosted
  • 3/4 pack curry spices
  • 1 drizzle of oil
  • 400g coconut milk
  • 1 1/2 Tbsp soy sauce
  • 1 1/2 Tbsp sweet chilli sauce

Steps

  1. Boil a full kettle. Add rice, boiling water and a pinch of salt in a pot. Bring pot to the boil and cover with lid. Reduce heat and cook for 12 mins. With lid still on, turn off heat and steam for another 5 mins,
  2. Thinly slice cucumber and capsicum. Peel carrot into ribbons. Chop spinach. Toss all salad ingredients in bowl. Season to taste with salt.
  3. Pat your fish dry. Take out any scales or bones. Cut any large fillets in half. Coat with spices and season with salt and pepper.
  4. Heat oil in a nonstick frypan on medium-high. Fry fish for 2 mins on one side. Flip over and add coconut milk. Simmer for 2-3 mins further, until fish is cooked. Gently stir through soy sauce and sweet chilli sauce. Season to taste with soy sauce.
  5. Plate up your fish with rice and salad. Enjoy!

Nutritional Information

Energy 2588 kj
619 kcal
Protein 36.9g
Carbohydrate 71.7g
Fat 19.0g