Red Curry Fish With Sweet Potato
November 16, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (618.9 g)
- Calories 507.2
- Total Fat - 8.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 98.9 mg
- Sodium - 657.4 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 6.4 g
- Sugars - 7.8 g
- Protein - 58.6 g
- Calcium - 193.7 mg
- Iron - 2.7 mg
- Vitamin C - 45.4 mg
- Thiamin - 0.3 mg
To make sauce, combine all ingredients in a medium bowl and mix well.
Place fish in a shallow dish. Pour over 1⁄2 cup of the sauce and refrigerate, covered.
Cut potatoes into 2cm thick rounds and place in an oiled, large, non-stick roasting pan (base measuring 25cm x 33cm) in a single layer.
Dissolve stock cube in water in a small, heatproof jug and pour over potatoes and then pour over the remaining coconut milk sauce.
Cook in a hot oven (200C) for about 30 minutes, or until just tender and then remove pan and add beans and tomatoes and arrange fish in a single layer over potatoes, discarding any leftover sauce in dish that the fish were marinating in.
Return pan to oven and cook for a further 25 minutes, or until fish is cooked through.
Garnish with coriander and serve with rice.
Tips & Variations
No special items needed.