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Photo of Fish with vegetable ribbons by WW

Fish with vegetable ribbons

Total Time
40 min
20 min
20 min
With a fresh, zingy salad, this chilli-topped fish is a definite dinner winner.


Rice, white, dry

cup(s), (130g)

Green string beans

100 g, thinly sliced


1 medium

Lebanese cucumber

1 medium

Fresh coriander

¾ cup(s)


1 tbs, (rice vinegar)

Fish sauce

3 tsp

Sweet chilli sauce

2 tsp

Lime juice

2 tsp

Brown sugar

1 tsp

Olive oil

1 tbs


1 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Ling, raw

480 g, (4 x 120g fillets)

Shredded or desiccated coconut

2 tbs, toasted


  1. Cook the rice in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Cool.
  2. Meanwhile, cook the beans in a small saucepan of boiling salted water for 2 minutes or until bright green and tender crisp. Drain and cool in iced water.
  3. Using a vegetable peeler, peel the carrot and cucumber into thin ribbons. Place in a large bowl. Add the coriander and beans. Whisk the vinegar, combined sauce, lime juice and sugar in a small bowl.
  4. Combine the oil, garlic and chilli in a small bowl and rub over the fish. Heat a medium non-stick frying pan over medium heat. Cook the fish for 2-3 minutes each side or until cooked through.
  5. Add the dressing to the ribbon salad and gently toss to combine. Serve fish with the rice and salad. Sprinkle with the coconut.