Share:
Thai Baked Fish Recipe
Prep time:10 mins- Cook time:20 mins
Servings:1
At The Fast 800, we love to take healthy Mediterranean-style foods and put tasty twists on them to bring you delicious recipes inspired by cuisines from around the world. Our Thai baked fish with stir-fried vegetables is the perfect example of this, as it has all the aromatic flavours of a Thai curry, while being fasting-friendly, high in protein and low in calories.
White fish is a rich source of lean protein, which is essential for building and repairing tissue, aiding weight loss, and for overall body function. As it’s so high in protein, and so low in saturated fats and calories, it’s an excellent option for enjoying on fasting days or keto diets. White fish, like cod and halibut, are also rich in omega-3 fatty acids which are beneficial for reducing inflammation, boosting brain function and lowering the risk of heart disease by supporting heart health.
Similarly to the fish’s abundant health benefits, the coconut milk in this recipe is an ideal source of vitamins like E and B which help maintain healthy eyes, immune system and nervous system. It’s also high in vitamin C which helps the body to absorb iron, a mineral that is essential for carrying oxygen in the blood. This is particularly helpful in this meal as both the snow peas (or mangetout) and the broccoli are both rich sources of iron.
So, for a dish that’s bursting with flavour and health benefits, why not give this delicious Thai baked fish a go? Plus, find more tasty recipes for fasting and non-fasting days on our Programme here.
Ingredients
- 1 tbsp red Thai curry paste (see notes)
- 120g firm white fish
- 120ml tinned coconut milk
- 1 tsp coconut oil
- 1/2 carrot, sliced
- 40g snow peas, halved
- half bunch broccolini (60g), halved
- 1/2 pepper (capsicum), sliced
- 1/4 red onion, sliced
- coriander
Instructions
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6, and line a deep baking dish. 20-25 mins
- Rub the curry paste onto both sides of the fish and place in the baking dish. Pour over the coconut milk, ensuring most of the fish is covered. Cover with foil and place in the oven for 10 minutes.
- Remove the foil, flip the fish, and cook for another 5-10 minutes or until cooked through - exact time will depend on the thickness of your fish.
- While the fish is cooking, heat the coconut oil in a pan on high. Saute the vegetables for about 5 minutes, stirring regularly, until just softening and slighting browning.
- Serve the fish with the stir fried veg and all of the sauce. Garnish with coriander and enjoy!
Join our email community
Learn more about The Fast 800 approach to healthy living by receiving our free content, health tips and recipes as well as exclusive offers, delivered straight to your inbox.
Notes
- Non-fasting day? Serve with some steamed brown rice or quinoa.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- We used Thai Red curry paste but you can choose whichever style of curry paste you prefer, including Indian-style curries. Check the ingredient list for real ingredients with no additives or nasties.
- If following a gluten free diet, please check the label of the curry paste to ensure there are no sources of gluten.
- Cans of coconut milk are often found in the Asian or Mexican food aisle. These are typically not sweetened, and tend to include simply coconuts, water, and sometimes stabilisers such as guar gum. When we suggest tinned coconut milk, we assume 154 calories per 100ml.
