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.
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!