Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Fish with vegetable ribbons by WW

Fish with vegetable ribbons

7
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
With a fresh, zingy salad, this chilli-topped fish is a definite dinner winner.

Ingredients

Rice, white, dry

⅔ cup(s), (130g)

Green string beans

100 g, thinly sliced

Carrot(s)

1 medium

Lebanese cucumber

1 medium

Fresh coriander

¾ cup(s)

Vinegar

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

Garlic

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

Instructions

  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.

You might like

You might like