Description

Crispy pan-fried white fish served over rice with a rich, aromatic Thai green curry coconut sauce and fresh crunchy vegetables. Fast, flavorful, and vibrant enough for both weeknights and special meals.

Ingredients

400g white fish fillets

2 Tbsp flour

2 Tbsp oil, divided

1 Tbsp butter

1 Tbsp mild green curry paste (more for extra heat)

1 can (400ml) coconut cream

2 tsp brown sugar

2 cups cooked white rice

1 carrot, shredded

100g sugar snap peas, finely sliced

1 spring onion, finely sliced

100g mung beans

1 chilli, thinly sliced (optional)

4 lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Place fish fillets in a bag with flour and shake to coat. Season with salt and pepper.
Heat 1 Tbsp oil and butter in a large nonstick skillet over medium-high heat. Fry fish 3–4 minutes per side until golden and cooked through. Set aside.
In a separate pan, heat remaining 1 Tbsp oil. Add green curry paste and cook 1 minute.
Whisk in coconut cream and brown sugar. Simmer until thickened and bubbling.
To serve, portion rice into bowls, top with fried fish, and spoon green curry sauce over.
Finish with shredded carrot, snap peas, spring onion, mung beans, and chili. Serve with lime wedges.

Notes

Use any firm white fish: snapper, cod, halibut, pollock, gurnard.

Add fish sauce or extra curry paste for deeper flavor.

Swap mung beans for bean sprouts; add cilantro or Thai basil.

Serve with jasmine or coconut rice for extra aroma.

Add spinach or other veggies directly to the sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: Approx. 520
Sugar: 7g
Sodium: 350mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg