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Coconut-crusted fish with Thai green curry vegetables

 Note: Our Specials are on our Secret Menu
 

 Country/Territory: South Africa



Enjoy pieces of golden, crunchy fish coated in a coconut crumb and served with a spicy Thai green curry vegetables.

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Description
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Coconut-crusted Fish with Thai Green Curry Vegetables
Ingredients
  • 300g sweet potato, peeled, halved, thickly sliced
  • 1 zucchini, thickly sliced
  • 1 large carrot, thickly sliced diagonally
  • 2 teaspoons vegetable oil
  • 3/4 cup shredded coconut
  • 1/4 cup panko breadcrumbs
  • 2 teaspoons finely grated lime rind, plus lime wedges to serve
  • 2 kaffir lime leaves, deveined, very finely chopped
  • 165ml coconut cream
  • 1/4 cup Thai green curry paste
  • 100g green beans, trimmed, halved diagonally
  • 4 x 150g skinless boneless firm white fish fillets
  • Canola oil cooking spray
  • Fresh Thai basil, to serve
  • Sliced green onion, to serve
Method
  • Step 1
    Preheat oven to 200C/180C fan-forced.
  • Step 2
    Arrange sweet potato, zucchini and carrot in separate rows on a large baking tray with sides. Drizzle with oil. Season with salt and pepper. Bake for 20 minutes.
  • Step 3
    Meanwhile, combine coconut, breadcrumbs, lime rind and kaffir lime on a plate. Season with salt and pepper. Combine coconut cream and curry paste in a bowl.
  • Step 4
    Arrange beans over vegetables on tray. Pour over curry mixture.
  • Step 5
    Toss fish in breadcrumb mixture, pressing to lightly coat. Place fish on vegetables on tray. Spray with oil. Bake for 20 minutes or until fish is golden and just cooked. Serve with lime wedges, sprinkled with Thai basil and green onion.
Nutrition
  • 1987 kj Energy
  • 25.3g Fat Total
  • 18.1g Saturated Fat
  • 5.9g Fibre
  • 36.5g Protein
  • 70mg Cholesterol
  • 1090mg Sodium
  • 22.7g Carbs (total)
 
 
 
 
 
 
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