Pan-Fried Fish with Ribbon Salad and Coconut Curry Sauce

Pan-Fried Fish with Ribbon Salad and Coconut Curry Sauce

Ready in 25 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 17, 2019.



  • 1½ cups jasmine rice
  • 2¼ cups boiling water


  • 1 courgette
  • 2 carrots
  • ½ pack baby spinach
  • 1 pack chopped peanuts
  • 3 Tbsp sweet chilli soy dressing
  • 1 tsp sesame oil


  • 1 pack market fish
  • 1 pack curry spices
  • 165ml coconut cream
  • Remaining sweet chilli soy dressing

To Serve

  • 1 bunch coriander

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook rice Bring a half kettle to the boil. Add rice, boiling water and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered for 5 more minutes. Do not lift lid during cooking.
  2. Prep salad Peel courgette and carrots into ribbons and roughly chop spinach. Toss in a bowl along with peanuts, first measure of sweet chilli soy dressing and sesame oil.
  3. Prep fish Pat fish dry and remove any remaining scales or bones and cut any larger fillets in half. Toss in curry spices. When rice is steaming, heat a drizzle of oil in a non-stick fry-pan on medium-high heat.
  4. Cook fish and sauce Add fish to pan and cook for 2 minutes on one side. Flip over and add coconut cream. Bring to the boil and cook for 2-3 minutes further, until fish is cooked and sauce has warmed through. Gently stir through remaining dressing.
  5. Serve rice with fish, sauce and salad. Sprinkle with coriander.

Nutritional Information

Energy 2143 kj
512 kcal
Protein 35.9g
Carbohydrate 49.7g
Fat 18.5g