- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
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
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1 tablespoon peanut oil
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3 green onions, thinly sliced diagonally
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3 cm piece fresh ginger, grated
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1 cup coconut milk
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1 tablespoon fish sauce
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1 tablespoon lime juice
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2 teaspoons brown sugar
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750g thick white boneless fish fillets, cut into 3cm pieces (see note)
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125g green beans, trimmed, cut into thirds
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200g dried rice stick noodles
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1/3 cup coriander leaves
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lime wedges, to serve
Method
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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.
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Step 2Add fish and beans. Stir until well combined. Cook for 3 to 4 minutes or until fish is cooked through.
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Step 3Meanwhile, place noodles into a large heatproof bowl. Cover with boiling water. Stand for 6 to 8 minutes or until tender. Drain.
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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
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1688 kj
Energy
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18g
Fat Total
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11g
Saturated Fat
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3g
Fibre
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33g
Protein
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101mg
Cholesterol
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627.56mg
Sodium
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4g
Carbs (sugar)
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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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