Main courses · Fish & seafood
Steamed red curry fish (Matt Sinclair)
Cooking instructions are available on the original Cookidoo® page.
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Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- Rating
- Well rated
- peanut oil
- 2.1 oz
- red curry paste
- 3.9 oz
- brown sugar
- 1.9 oz
- fish sauce
- 1.9 oz
- tamarind paste
- 1.4 oz
- Chicken stock paste
- 2 tsp
- water
- 14 oz
- skinless, firm white fish fillets
- 4
- green beans
- 7.1 oz
- fresh baby corn
- 4.4 oz
- coconut cream
- 9.5 oz
- fresh coriander leaves
- fresh coriander leaves
- fresh kaffir lime leaves
- fresh kaffir lime leaves
- cooked rice
- cooked rice
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 2,955 mg
- Protein
- 36.3 g
- Energy
- 2,403.3 kJ
- Calories
- 574.4 kcal
- Fat
- 34.2 g
- Fibre
- 6 g
- Saturated fat
- 15.7 g
- Carbohydrates
- 29.9 g