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    You are in: Home / Recipes / Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges Recipe
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    Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

    Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges. Photo by Brittney_B

    1/2 Photos of Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Brittney_B's Note:

    This Thai inspired dish combines an exotic mix of delicious flavours to create a tantalising meal for all to enjoy. The fish is baked in a zingy and flavoursome poaching liquid to make it so incredibly tender it will fall apart in your mouth. The Thai herbed wedges are a brilliant twist on your average potato wedges and go great with this dish or on their own. If you are unable to find masterfoods thai seasoning simply combine 2 tsp each of ground coriander, garlic powder, salt, cumin and 1 tsp each of tumeric, ground ginger, galangal, lemongrass and ground chilli to create your own thai seasoning to coat the wedges or for use on other meats and vegetables.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      preheat oven to 200ºC (390 ºF). coat potato wedges with oil, seasoning and salt in a large bowl. mix to coat. place wedges on a baking tray lined with baking paper and place in oven (these should be baked for 45 minutes or until golden).
    2. 2
      combine coconut milk, garlic, zest, lime juice, chili, fish sauce, onions and sugar.
    3. 3
      line a baking dish with baking paper allowing paper to hang over the sides. pour a 1/3 of the coconut mixture in the bottom of the baking dish. Place fish on top and cover with the same amount of coconut marinade. cover the fish with baking paper and then alfoil. place in oven (these should be baked for no longer than 20 minutes or until just cooked through).
    4. 4
      Combine 1/2 a cup of water and remaining coconut marinade in the base of a steamer and add white parts of pak choy, corn spears , capsicum, and carrot and steam for 7 minutes or until almost cooked.
    5. 5
      Add in bean shoots and the green parts of pak choy to steamer and steam for a further 2 minutes.
    6. 6
      When all elements are cooked arrange vegetables, wedges and baked fish on a plate and drizzle the fish with a little of its cooking liquid. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

    Serving Size: 1 (713 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 697.7
     
    Calories from Fat 282
    40%
    Total Fat 31.3 g
    48%
    Saturated Fat 20.6 g
    103%
    Cholesterol 83.7 mg
    27%
    Sodium 3979.2 mg
    165%
    Total Carbohydrate 77.1 g
    25%
    Dietary Fiber 10.4 g
    41%
    Sugars 12.3 g
    49%
    Protein 34.9 g
    69%

    The following items or measurements are not included:

    Thai seasoning

    lime zest

    chili

    pak choi

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