Thai Coconut Fish with Steamed Greens

Quick, simple and so very delicious, you will not want the flavours in this dish to end!

Tip: Any steamed greens or other vegetables will work just as well.

Prep time: 10 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of skinless barramundi or similar firm white fish

5 gram piece of fresh ginger, cut in thin strips

1/2 stalk of lemongrass, inner part, finely diced

1/2 long red chilli, sliced

1 long green shallot/scallion, sliced with some of the green part reserved for garnish

100 millilitres of full fat coconut milk

1 teaspoon of fish sauce

sea salt & cracked pepper to taste

1/2 bok choy or pak choy

Method

Pre-heat your oven to 180°C. Prepare a square piece of baking paper and a larger piece of foil big enough to form a parcel.

Place the baking paper on top of the foil in a baking pan then place the piece of fish on the baking paper. Top with sliced ginger, chilli, shallots and lemongrass, season. Bring the foil up to form a bowl shape so you can add the liquids.

Mix the coconut milk and fish sauce and season with and pour in and around the fish. Fold the foil into a parcel, being careful not to let any liquid escape.

Bake for 10 minutes or until just cooked through. This time will depend on the thickness of the fish.

Meanwhile, steam your greens until done to your liking and serve with the fish and all of the coconut milk liquid. Garnish with the reserved shallots.

Calories: 291
Protein: 27.6
Carbs: 3.3
Fibre: 2.2
Fat: 17.9

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