Turn up the heat with this veg-rich fish dish
(18 votes)
Cook: 45 Mins
Serves: 4
Price: £1.89 per serving
Nutritional Information
Each 364g serving contains
Energy
976kj
233kcal
976kj
233kcal
12%
Fat
7.6g
7.6g
Med
11%
11%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
5.8g
5.8g
Med
6%
6%
Salt
0.25g
0.25g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
268kj/64kcal
Typical energy values per 100g:
268kj/64kcal
Ingredients
1tsp rapeseed oil
100g frozen Scratch Cook Diced Onions
1tbsp frozen Scratch Cook Chopped Garlic
2tbsp frozen Scratch Cook Chopped Ginger
2tbsp frozen Scratch Cook Thai Herb Blend
1tbsp frozen Scratch Cook Chopped Chilli
2tbsp Thai green curry paste
200ml reduced-fat coconut milk
400g Cook From Frozen Cod Fillets or Frozen White Fish Fillets
200g frozen Scratch Cook Stir-fry Veg Mix
100g frozen Scratch Cook Edamame Soya Beans
300g Frozen for Freshness Cauliflower, defrosted
Lime wedges, to serve
Method
1
Heat the oil in a large pan, add the onions, garlic, ginger, herbs and chilli, and fry for 3-4 mins until soft.
2
Add the curry paste and stir to mix. Stir in the coconut milk and 4tbsp water, bring to the boil and simmer for 5 mins.
3
Add the cod, reduce the heat and cook for 10 mins until piping hot.
4
Meanwhile, microwave the stir-fry vegetables on high for 2 mins and set aside.
5
Finely chop or process the cauliflower until it resembles rice.
6
Stir the stir-fry veg and edamame into the curry and cook for 2 mins.
7
Put the cauliflower on a plate, cover with clingfilm and microwave on high for 2 mins. Serve alongside the cod curry, with lime wedges to squeeze.