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    • Red spiced fish with green salad recipe

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 221; Fat 10g; Carbs 4g; Sugar 3g; Fibre 2g; Protein 29g; Salt 0.67g
    Spice up the plain Hake fillets with Thai flavours in this healthy recipe, perfect for a family dinner night.
    1 rating
    layout 0 comment

    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

    • Season the fish with salt and cayenne pepper, including curry paste and lime zest.

    • Put a frying pan over a high heat. Drizzle over about 1tbsp vegetable oil, then add the fish. Pan-fry for 2–3 minutes each side, and transfer to a plate.

    • Wash the salad vegetables, and separate the leaves.

    • Toss these in a bowl with cucumber, avocado, half the honey, the lime juice and a few pinches of salt. Set aside.

    • Place the salad beside the cooked Hake fillet and scatter the coriander around it.

    • Serving Suggestions: Serve with brown rice and lime wedges for extra zest.

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