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Nutrition: Per serving

  • kcal507
  • fat21g
  • saturates13g
  • carbs44g
  • sugars5g
  • fibre6g
  • protein32g
  • salt1.9g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.

  • step 2

    Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.

Recipe from Good Food magazine, June 2017

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.3 out of 5.36 ratings

Nicola Dunn

Delicious, though I do find it needs to cook longer than mentioned, more like 35/40mins. I perhaps add more coconut milk maybe that’s why? One of my faves!

tedchester

This is the BEST one dish recipe. Honestly couldn’t be easier or quicker and absolutely delish. I steam all the veg for 5 mins beforehand and use a whole 400ml tin of coconut milk. Before serving sprinkle with some crispy onions and serve with gyoza and dips on the side. Yum!

debbie.savory29

Delicious. Used 400ml coconut milk as recommended by others which gave you a sauce and dampened down the chilli heat. Used the left over rice to make a tuna and green bean risotto/pilaf the next day. Useful that I'd added extra coconut milk for reheating the rice but might not bother next time.

gfdinners

I think the timings are off with this recipe - Like another poster, my veg were still rock hard after 25 mins and needed steaming.

Frantic Flapjack

Really liked this although I cooked up some brown basmati rice and didn't use pouches. I also used a full 400ml tin of coconut milk and cooked the broccoli separately and served with the finished dish. Yum!

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