Fish with Thai curried vegetables

Serves four


Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes


● 3 tbsp coconut oil
● 1 red onion sliced
● 1 fish head and a few fish skeletons washed and kept in a net/cooking bag
● 450g tin of coconut milk
● 1 tbsp curry powder
● A small piece of fresh ginger, finely grated
● 200g butternut squash or pumkin peeled and cut in juliennes
● 250g mushrooms, thinly sliced
● 250g spinach
● 250g fresh or frozen soy beans
● 300g salmon and cod (or tuna) cut in strips (ask your fishmonger)


● In a large cooking pot, add the coconut oil and sliced onion and fry until golden brown.

● Add the bagged fish head and skeleton, and stir for a few minutes.

● Add the coconut milk, curry powder and ginger.

● Season and bring to the boil and then simmer for 10 minutes.

● Add the soy beans and vegetables and cook for an extra 10 minutes.

● In the meantime heat your oven to 180°C, wash the fish fillets and dry with kitchen towel.

● Then line an oven tray with baking parchment, spray with olive oil and lay the fish on top.

● Bake the fish for 8 minutes and serve on top of the vegetables and sauce with rice or noodles or as it is.

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