Thai Fish Roulade – a delicious recipe with spinach, coconut cream, feta cheese, nuts, chili oil, maggi seasoning. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pre-heat the oven to 375 degrees.
2
Thaw the spinach and squeeze out the excess water and combine with the coconut cream and Feta cheese.
3
Lay out the filet and try to even out the thickness over the entire surface area. Gently pound the filet to accomplish this. Butterfly the filet if it is too thick to pound out.
4
Place the spinach mixture in a line across the middle of the filet and roll it up like a jelly roll. Suture it closed with toothpicks.
5
Roll the log in the crushed cashews.
6
Put the oil in a skillet and bring to smoking heat. Sear the filet to a light brown on all sides.
7
Transfer the skillet (and fish) to the oven and bake for 12 minutes. Serve with the Maggi after resting for 3 or 4 minutes.
53
kcal
Calories
5
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 ounces firm white fish fillets, 3 tablespoons frozen chopped spinach, 1 ounce coconut cream, 1 tablespoon crumbled feta cheese, and more.
Yes, Thai Fish Roulade 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.
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