Coconut, Lime And Chilli Baked Fish With Thai Potat

Name: Coconut, Lime And Chilli Baked Fish With Thai Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
preheat oven to 200u00b0C (390 u00b0F). coat potato wedges with oil, seasoning and salt in a large bowl. mix to coat. place wedges on a baking tray lined with baking paper and place in oven (these should be baked for 45 minutes or until golden).
2
combine coconut milk, garlic, zest, lime juice, chili, fish sauce, onions and sugar.
3
line a baking dish with baking paper allowing paper to hang over the sides. pour a 1/3 of the coconut mixture in the bottom of the baking dish. Place fish on top and cover with the same amount of coconut marinade. cover the fish with baking paper and then alfoil. place in oven (these should be baked for no longer than 20 minutes or until just cooked through).
4
Combine 1/2 a cup of water and remaining coconut marinade in the base of a steamer and add white parts of pak choy, corn spears , capsicum, and carrot and steam for 7 minutes or until almost cooked.
5
Add in bean shoots and the green parts of pak choy to steamer and steam for a further 2 minutes.
6
When all elements are cooked arrange vegetables, wedges and baked fish on a plate and drizzle the fish with a little of its cooking liquid. Enjoy!

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 large potatoes, cleaned and cut into wedges, 2 tablespoons olive oil, 2 tablespoons masterfoods Thai seasoning, 2 tablespoons salt, and more.

Yes, Coconut, Lime And Chilli Baked Fish With Thai Potato Wedges falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut, Lime And Chilli Baked Fish With Thai Potato Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions