Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

May 21, 2023May 21, 20230 1
Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges is an easy and delicious meal perfect for weeknight dinners
in Seafood

Prep

10 min

Cook

45 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
485
Sugar
10g
Fat
30g
This recipe for Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges pairs the perfect blend of flavors with healthy options to create a hearty and delicious meal. With juicy white fish fillets soaked in a zesty coconut milk and chili sauce, the flavors are complemented by the mild sweetness of the palm sugar and tanginess of the lime zest. Paired with crispy, Thai-style potato wedges, as well as a colorful array of vegetables- from fresh pak choi to baby corn, bean sprouts and carrot- this dish is a winning combination that delights all the senses. It is also customizable, so you can take the liberty of spicing it up with more chili or by adding your favorite vegetables to the recipe. Perfect for weeknight dinners, this recipe is easy to prepare and is sure to impress your family and friends with its unique blend of flavors and colors.

Instructions

1.Preheat oven to 210°C
2.In a bowl, toss potatoes with 1 tablespoon olive oil, Thai seasoning and salt. Place on a baking tray and bake for 25 minutes.
3.Meanwhile, in a frying pan, cook garlic with 1 tablespoon olive oil over medium heat for 1-2 minutes until fragrant. Add in coconut milk, lime zest, lime juice, chili, fish sauce, palm sugar and spring onions. Stir to combine.
4.Place fish fillets in the frying pan with the sauce and simmer for 5 minutes.
5.In a separate bowl, combine pak choi, baby corn, capsicum, carrot and bean sprouts with 1 tablespoon olive oil. Season with salt and pepper to taste
6.Place the vegetable mix on another baking tray and add to the oven with the wedges. Cook for an additional 15 minutes, or until the vegetables are tender.
7.Serve the fish and sauce with the vegetables and wedges.
8.

PROS

This dish is full of flavor with a perfect blend of spicy, sweet and tangy flavors from the chili, lime and coconut milk.
It is also a healthy option, packed with good-for-you vegetables and options to customize the dish as per preference.

CONS

White fish fillets can be expensive and might not be available in all regions.
The recipe includes the use of fish sauce and sugar which may not be suitable for people with certain dietary restrictions.

HEALTH & BENEFITS

This dish is packed with health benefits from its ingredients. Coconut milk is full of healthy fats and is said to aid in digestion, weight loss and lower cholesterol levels. Lime is known to be a good source of vitamin C, which boosts immunity, and chili is known to improve metabolic health and has anti-inflammation properties. Overall, this dish is a powerhouse of nutrients and flavor.

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