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CHARRED FISH

with Nam Jim Dressing

Servings: 4

Hands On Time : 10 minutes

Cooking Time: 15 minutes

Equipment:

saucepan, frying pan, tongs

Ingredients

4 x 200g white fish fillets, such as cod or haddock

2 tsp Thai spice blend

1 tbsp vegetable oil

2 x 250g packets of ready-cooked basmati rice

1 cucumber, peeled into thin ribbons

3 baby gem lettuces, leaves torn

1 large mango, thinly sliced

For the dressing

Juice of 1 lime

2 tbsp fish sauce

1 tbsp caster sugar

2 garlic cloves, crushed

1 small green chilli, finely chopped

1 small red chilli, finely chopped

Small handful of coriander,

roughly chopped

Instructions

1. Mix all the ingredients for the dressing together in a bowl and set aside.

2. Place a non-stick frying pan or griddle pan over a high heat. Coat the fish in the spices then drizzle with the oil. Cook for 3–4 minutes on each side until charred and just cooked through.

3. Heat the rice according to the packet instructions then tip into a bowl and add a third of the dressing. Stir through and allow to cool slightly.

4. In a bowl, mix the cucumber with the baby gem leaves, sliced mango and a little more dressing.

5. Serve the rice and the salad with the fish on top with the rest of the dressing to spoon over.

Nutritional

KCALS

467

FAT

8g

SAT FAT

1g

CARBS

54g

SUGARS

17g

FIBRE

5g

PROTEIN

43g

SALT

02.35g

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