Baked Red Mullet Thai Style

    1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.
    2. Cut deep slashes into the skin side of the red mullet. Spread the 2tbsp of curry paste over the skin, making sure it goes into the slashes. Place the fish, skin side up, onto the prepared tray. Brush with oil then place under a hot grill until the skin begins to crispen. Transfer to the oven for about 10 minutes or until the fish is cooked through.
    3. Cook the rice according to the instructions on the pack, drain and keep warm.
    4. While the rice is cooking, mix the curry paste with the coconut milk. Bring to the boil and simmer until it thickens a little.
    5. Serve the rice with the red mullet, sauce and lime, garnished with coriander.

               
    Prep time: 3 minutes
    Cooking time: 13-15 minutes
    Serves: 2

    Ingredients


    • 2 x 170g red mullet fillets (skin on)
    • 2 tbsp Thai red curry paste plus 1 tsp extra
    • Vegetable oil, for brushing
    • 150g rice
    • 100ml reduced-fat coconut milk
    • 1 lime, halved, to serve
    • Fresh coriander sprigs, to garnish

    Nutritional Information

    • 564 kcal
    • 17.7g fat
    • 6.6g saturates
    • 67.3g carbs
    • 1.2g sugar
    • 0.5g fibre
    • 38g protein
    • 1.1g salt


    Alternative Fish


    • Gurnard

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