Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

Name: Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 3 large potatoes, cleaned and cut into wedges; 2 tablespoons olive oil; 2 tablespoons masterfoods Thai seasoning; 2 tablespoons salt; 400 ml coconut milk; 2 tablespoons minced garlic cloves; 1 tablespoon lime zest; 2 limes, juiced; 1 long red chili, finely chopped; 1 tablespoon fish sauce; 1 tablespoon palm sugar, grated (or brown sugar); 3 spring onions, chopped; 500 g white fish fillets; 2 bunches pak choi, trimmed and chopped in half; 400 g baby corn, spears (or fresh baby corn); 1 red capsicum, deseeded cut into sticks; 1 carrot, peeled and cut into sticks; 150 g bean sprouts

Be the first to review this recipe

Recipe by Brittney_B

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.

READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

large potatoes, cleaned and cut into wedges
2

tablespoons olive oil
2

tablespoons masterfoods Thai seasoning
2

tablespoons salt
400

ml coconut milk
2

tablespoons minced garlic cloves
1

tablespoon lime zest
2

limes, juiced
1

long red chili, finely chopped
1

tablespoon fish sauce
1

tablespoon palm sugar, grated (or brown sugar)
3

spring onions, chopped
500

g white fish fillets
2

bunches pak choi, trimmed and chopped in half
400

g baby corn, spears (or fresh baby corn)
1

red capsicum, deseeded cut into sticks
1

carrot, peeled and cut into sticks
150

g bean sprouts

DIRECTIONS

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).
combine coconut milk, garlic, zest, lime juice, chili, fish sauce, onions and sugar.
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).
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.
Add in bean shoots and the green parts of pak choy to steamer and steam for a further 2 minutes.
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!

Submit a Recipe Correction

YOU'LL ALSO LOVE

Top 100 Comfort Food Recipes

10 Foolproof Air-Fryer Recipes

28 Skillet Dinners

Top 100 Spicy Recipes

View All Recipes

Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

INGREDIENTS

NUTRITION INFO

DIRECTIONS

YOU'LL ALSO LOVE