Spiced fish with slaw and coconut rice

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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This super healthy spiced fish recipe is so quick and easy and with a fresher take on the traditional coleslaw, it will be a winner with the family.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon olive oil
4 x 130g firm white fish fillets
½ x 30g sachet reduced-salt taco seasoning
2 cups finely shredded red cabbage
1 large carrot, coarsely grated
½ small red onion, thinly sliced
½ cup fresh coriandercilantroX, finely chopped
2 tablespoons lemon juice
2 x 250g pouches microwavable brown rice
⅓ cup shredded coconut, toasted
4 cups broccoli florets or 2 bunches broccolini, trimmed, halved

Instructions

1 In a large non-stick frying pan, heat half of the olive oil over medium-high. Sprinkle fish with seasoning. Cook fish for 2-3 minutes each side, or until just cooked through. Set aside.

2 Meanwhile, in a bowl, combine cabbage, carrot, onion, coriander, lemon juice and remaining oil.

3 Heat rice according to packet instructions. Stir in toasted coconut. In a saucepan of boiling water, cook broccoli until just tender. Drain.

4 Serve fish with coconut rice, slaw and broccoli.

Variations

Make it gluten free: Check taco mix is gluten free.

Nutrition Info (per serve)

Calories 421cal

Kilojoules 1760kJ

Protein 29g

Total fat 12g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 9g

Dietary fibre 9g

Sodium 250mg

Calcium 100mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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