Satay-baked fish with stir-fried greens
Time to make: 20 mins , plus 30 mins marinating
(at time of publication)
Nutrition Info.(per serve)
1 teaspoon curry powder
2 tablespoons no-added-salt crunchy peanut butter
1 tablespoon mirin
1 tablespoon reduced-salt soy sauce
2 teaspoons lemon juice
4 x 150g firm white fish fillets
1 tablespoon olive oil
400g snow peas, trimmed
2 bunches baby bok choy, trimmed, quartered lengthways
2 teaspoons reduced-salt soy sauce
3 cups steamed quinoa, to serve
lemon wedges, to serve
Total fat 10g
Saturated fat 2g
Dietary fibre 8g
1 Preheat oven to 180°C. Line a baking tray with baking paper or foil. Set a wire rack over tray.
2 Make satay marinade: whisk all ingredients in a small bowl until smooth. Arrange fish in a shallow glass or ceramic dish in a single layer; add marinade and turn fish to coat. Cover dish and place in fridge to marinate for 30 minutes.
3 Drain fish of excess marinade and place on prepared wire rack; bake for 10–12 minutes, or until cooked through and golden.
4 Meanwhile, heat olive oil in a wok over high heat. Add snow peas with 2 tablespoons water; stir-fry for 2 minutes. Add bok choy and stir-fry for 1–2 minutes, or until just tender. Add extra
soy sauce and toss.
5 Serve fish with stir-fried greens, quinoa and lemon wedges.
Make it gluten free: Use gluten-free soy sauce and check curry powder and mirin are gluten free.
Use a firm fish, such as gurnard or tarakihi.
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