An easy thai green curry inspired flavorful fix that's no fuss with incredible results!
It's getting warmer. I left the house without my puffer the other day. It felt quite liberating. Don't laugh. Not unless you get winters like ours in which case it is a laughter of commiseration and I sort of want to fist bump you. Note to self: fist bumping is generally unnecessary unless you're mimicking Baymax and Hiro from Big Hero 6 and it's just you and your kids. Anyway back to the great weather. Unlike winter where my main outdoor activity is shoveling soon, warmer weather means I want to spend more time outside and less time inside cooking. That is the number one reason I love the idea of this fish tray bake. One pan dinner, minimal muss or fuss, healthy and tasty.
This Thai Fish Tray Bake was inspired by a Jamie Oliver recipe where fish and rice are baked together in one dish in a green curry style base. It is one of my favourite JO dishes, but there is a lot of rice and I've already piled on a years worth of carbs this winter. Therefore I wanted to create a Thai Fish Tray Bake that had those flavours, but less guilt and time and am pleased with the result. You can always eat this with a side of rice (white or brown) or a delicious Thai Crunch Salad.
If you're a fellow desi then maybe you aren't crazy about serving a meal on a baking sheet. In that case feel free to transfer it to a platter, scatter over some cilantro, add a few wedges of lime and dig in. I personally have eaten straight from the baking sheet more than once. Just to check you know 😉
Thai Fish
Ingredients
- 400 g fish fillets (any white fish)
- 1 red pepper (cut into pieces)
- 1 green pepper (cut into pieces)
Green Coconut Sauce
- ¾ cup coconut milk
- 3 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 ½ tsp sesame oil
- juice and zest of two limes
- ½ cup cilantro chopped
- 3-4 green chillies
- 2.5 inch peeled piece of ginger
- 3 cloves of garlic
Garnish
- chopped cilantro
- diced chillies
- lime wedges
Instructions
- Preheat your oven to 400 degrees and line a baking tray with parchment paper
- Blitz together the marinade ingredients, taste
- Place the fish fillets in the tray, scatter the peppers along the sides
- Pour over your green sauce
- Once the oven is hot put the tray in to bake for 20 minutes, fish should flake easily
- Garnish with cilantro, lime, chillies and eat hot.
Saima says
This recipe is delicious!! Wow so much flavour! I skipped the green chili as I can’t eat much spice and our 1 year old eats with us. It was sooo good. We used Chilean fish, no smell no taste simply all the flavours from this recipe. Definitely will make it when family comes over!
Sarah Mir says
Thank you Saima!!! I am so happy that it worked out!!! appreciate the review!
Sana says
Hey Sarah, so quick question- I’ve made this recipe a bunch of times over the years and sometimes the green sauce turns out fine but other times the coconut milk tends to curdle after I’ve whizzed it up - is it the lime? Any thoughts to make sure that doesn’t happen?
Sarah Mir says
Hi Sana! You are absolutely right that it's the lime! I feel like there is some variation in how it splits by the time i take to blitz it. if you want to avoid it altogether I would suggest blending everything else and then just stirring the lime juice in at the end!