Friday, 24 April 2015


Serves 4

29 smartpoints Total - 7 sp per serve


400ml light coconut milk (16sp) 
1 tbsp brown sugar (3sp)
1 tbsp fish sauce (0sp)
2 tsp sambal oelek (0sp)
1 tsp minced garlic (0sp) 
Zest and juice of 1 lemon (0sp)
4 x 200g blue eye cod fillets (firm white fish)(10sp) 
2 carrots, julienned (0sp)
1 zucchini, julienned (0sp)
1 cup baby spinach (0sp)
1 red chilli, deseeded and finely chopped  (optional) (0sp)
Green onion, finely chopped (optional)(0sp)

In a bowl combine coconut milk, brown sugar, fish sauce, sambal oelek, garlic, lemon zest and juice.

Heat a large nonstick frypan and bring sauce mixture to a boil. 

Reduce heat to gentle simmer, add fish and cook for 6 minutes with lid on.

After 6 minutes add carrot and zucchini to pan and recover.

Once fish is cooked (about another 2-4 mins) remove fish.

Add baby spinach to sauce and let wilt.

Serve fish on rice (3sp for 1/2 cup basmati), topped with vegetables and sauce.  Add chilli and green onions on top.

Recipe adapted from a recipe found on

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