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    You are in: Home / Recipes / Fish Baked in a Pad Thai Coconut Sauce Recipe
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    Fish Baked in a Pad Thai Coconut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    YnkyGrlDwndr's Note:

    Tonight I had nothing thawed so I pulled out some fish fillets and put this together. I was suprised how yummy it turned out. The stir fry veges I used had beans, broccoli, cauliflower, baby corn, capsicum (red bell pepper) and pinapple. If your stir fry veges don't have the capsicum and pinapple I highly suggest adding some in, they may contribute to the flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180°C.
    2. 2
      In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
    3. 3
      In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
    4. 4
      Next layer your frozen vegetables on top of the rice layer.
    5. 5
      Now place your thawed fish fillets on top of the vegetables.
    6. 6
      Pour pad thai and coconut mixture over top.
    7. 7
      Place in oven for 45-50mins or until fish tests done and vegetables are cooked.

    Ratings & Reviews:

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    Nutritional Facts for Fish Baked in a Pad Thai Coconut Sauce

    Serving Size: 1 (360 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 597.2
     
    Calories from Fat 310
    52%
    Total Fat 34.5 g
    53%
    Saturated Fat 21.7 g
    108%
    Cholesterol 92.2 mg
    30%
    Sodium 113.1 mg
    4%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 20.0 g
    80%
    Sugars 1.6 g
    6%
    Protein 36.7 g
    73%

    The following items or measurements are not included:

    stir fry vegetables

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