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Photo of Harissa fish cups by WW

Harissa fish cups

Total Time
15 min
5 min
10 min
Harissa and ginger fish with red and brown rice plus kale slaw makes a super quick and tasty meal any night of the week.


Ling, raw

800 g, skinless, boneless, cut into 1-2cm cubes


1 tbs

Ginger paste

2 tsp

Olive oil

1 tbs

Brown rice microwave packet

250 g, red rice variety


240 g, mixed variety pack or slaw (discarding dressing)

Fresh coriander

½ cup(s), chopped

Butter lettuce

240 g, 1 head, red or green


1 medium, cut in wedges to serve

99% fat-free, plain or natural yoghurt, unsweetened

1 tub(s), to


  1. Place fish with harissa, ginger and 2 tsp oil in a large bowl. Mix well. Heat a large non-stick frying pan or wok over medium-high heat. Add 1 tsp oil and swirl to coat base. Cook half the fish, stirring often, for 2-3 minutes or until cooked through. Transfer to a large bowl. Heat 1 tsp olive oil in same pan and cook remaining fish until golden.
  2. Microwave rice following packet instructions. Combine fish, rice blend, slaw and coriander in a large bowl. Season with salt and pepper.
  3. Arrange lettuce leaves on a plate. Spoon fish mixture into lettuce cups.


SERVING SUGGESTION: Serve with lemon wedges and yoghurt. TIPS: Select a firmer white fish, so the flesh doesn’t fall apart during cooking. Recipes is Lactose Free if served without yoghurt.