recipes
Steamed Fish with Thai Coleslaw
A quick and easy meal cooked and served in minutes.
serves 2
10 min prep
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ingredients
| 360g packet frozen Birds Eye Steamed Fish Fillets - Thai Coconut Curry ¼ wombok (6-8 large leaves), shredded 8 snow peas, chopped 1 medium carrot, cut into thin strips ¼ cup coriander leaves 2 teaspoons Asian peanut oil Lime wedges for serving |
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instructions
step 1
Cook frozen Birds Eye Steamed Fish following packet directions.
step 2
Combine remaining ingredients in a bowl.
step 3
Open fish sachet and pour fish and sauce onto a plate. Break the fish into several pieces and gently toss it and the sauce through the coleslaw. Spoon mixture into serving dishes and garnish with fresh coriander leaves. Serve with lime wedges.
recipe tip
- Coleslaw can be eaten chilled with fish served over cooked rice vermicelli noodles.
- Wombok is Chinese cabbage available in the vegetable section of supermarkets.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 899kJ (215Cal) | 252kJ (60Cal) |
| Protein | 25.1g | 7.1g |
| Fat- Total | 8.9g | 2.5g |
| - Saturated | 2.1g | 0.6g |
| Carbohydrate | 6.8g | 1.9g |
| - Sugars | 4.9g | 1.4g |
| Sodium | 466mg | 131mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Steamed Fish with Thai Coleslaw
Steamed Fish with Thai Coleslaw
A quick and easy meal cooked and served in minutes.
ingredients
360g packet frozen Birds Eye Steamed Fish Fillets - Thai Coconut Curry
¼ wombok (6-8 large leaves), shredded
8 snow peas, chopped
1 medium carrot, cut into thin strips
¼ cup coriander leaves
2 teaspoons Asian peanut oil
Lime wedges for serving
instructions
step 1
Cook frozen Birds Eye Steamed Fish following packet directions.
step 2
Combine remaining ingredients in a bowl.
step 3
Open fish sachet and pour fish and sauce onto a plate. Break the fish into several pieces and gently toss it and the sauce through the coleslaw. Spoon mixture into serving dishes and garnish with fresh coriander leaves. Serve with lime wedges.
serves 2 10 min prep recipe tip
- Coleslaw can be eaten chilled with fish served over cooked rice vermicelli noodles.
- Wombok is Chinese cabbage available in the vegetable section of supermarkets.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au