Spicy coconut fish is a quick and easy dinner idea for those of us who don’t want to spend hours in the kitchen.
Ingredients
- 1 tablespoon peanut oil
- 3 green onions, thinly sliced diagonally
- 3 cm piece fresh ginger, grated
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 750g thick white boneless fish fillets, cut into 3cm pieces (see note)
- 125g green beans, trimmed, cut into thirds
- 200g dried rice stick noodles
- 1/3 cup coriander leaves
- lime wedges, to serve
Method
- Step 1Heat a wok over high heat until hot. Add oil. Swirl to coat. Add onions and ginger. Stir-fry for 1 minute or until tender. Add coconut milk, fish sauce, lime juice and brown sugar. Stir until well combined. Bring to the boil. Reduce heat to medium.
- Step 2Add fish and beans. Stir until well combined. Cook for 3 to 4 minutes or until fish is cooked through.
- Step 3Meanwhile, place noodles into a large heatproof bowl. Cover with boiling water. Stand for 6 to 8 minutes or until tender. Drain.
- Step 4Divide noodles between serving bowls. Spoon over fish mixture and sauce. Top with coriander. Serve with lime wedges.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1688 kj
Energy
18g
Fat Total
11g
Saturated Fat
3g
Fibre
33g
Protein
101mg
Cholesterol
627.56mg
Sodium
4g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Barramundi or ling would both be suitable fish for this recipe.
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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