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    • Red spiced fish with green salad recipe

    Red spiced fish with green salad recipe

    Mark Sharron
    Easy
    10 minutes
    4

    Spice up the plain Hake fillets with Thai flavours in this healthy recipe, perfect for a family dinner night.

    1 rating
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    Ingredients

    • 4 Hake fillets
    • 4 teaspoons Thai red curry paste
    • 1 avocado, sliced thinly
    • 1 cucumber, sliced into fingers
    • 1 romaine lettuces, separate the leaves
    • Coriander, roughly chopped
    • 1 lime, zested and juiced
    • 1 lime for serving
    • 1 teaspoon honey
    • 250g brown rice , cooked, to serve
    • cayenne pepper

    Method

    • Step-by-step method for Red Spiced Fish with Green Salad
    • Preheat your oven to 200°C (fan 180°C) or set out a non-stick frying pan for stovetop fillet cooking
    • Pat 4 hake fillets dry with paper towel to ensure even browning
    • Rub each hake fillet evenly with 1 teaspoon Thai red curry paste to thoroughly coat the surface
    • Season the fillets with a tiny pinch of salt if desired and a light dusting of cayenne pepper for extra heat
    • Set fillets aside to marinate for 5-10 minutes while you prepare the salad
    • Rinse and separate romaine lettuce leaves; arrange them as a bed on a large platter or individual plates
    • Slice 1 avocado thinly and arrange the slices over the lettuce
    • Cut 1 cucumber into finger-length batons and scatter them over the greens
    • Roughly chop fresh coriander and sprinkle generously over the prepared salad base
    • In a small bowl, mix the zest and juice of 1 lime with 1 teaspoon honey to make a simple lime-honey dressing
    • Drizzle the dressing lightly over the avocado, cucumber, and lettuce salad
    • Heat a non-stick frying pan or grill pan over medium-high heat (or use the preheated oven)
    • Cook the marinated hake fillets for 2-3 minutes per side until golden and just cooked through, or bake for 8-10 minutes until opaque and flaking easily
    • Plate the salad and arrange the hot red spiced hake fillets on top or alongside
    • Serve with additional lime wedges for squeezing
    • Present with a portion of cooked brown rice on the side
    • Garnish with a final scattering of chopped coriander and a light dusting of cayenne if extra spice is desired
    • Serve immediately for best texture and flavor