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Thai fish with mango slaw, rice, sweet chilli sauce & cashews

Thai fish with mango slaw, rice, sweet chilli yoghurt & cashews

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large pot or rice cooker
  • 1 Small bowl
  • 1 Large frypan
  • 1 Large bowl

Ingredients

Rice

  • 1 cup jasmine rice

Sweet chilli yoghurt

  • 2 tbsp sweet chilli sauce
  • ½ cup Greek yoghurt

Fish

  • 1 tsp turmeric
  • 1 tbsp olive oil
  • 2 tsp fish sauce
  • 1 tbsp apple cider vinegar
  • 2 tsp honey
  • 500 g fish fillets skinless, boneless
  • 1 tbsp olive oil

Slaw

  • 1 bunch coriander
  • 1 mango
  • 2 cups Asian slaw mix

To finish

  • ¼ cup cashews

Instructions

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice and 310 ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer 12 minutes or until water is absorbed. Fluff rice with a fork.

Make sweet chilli yoghurt

  • In a small bowl combine 2 tbsp sweet chilli sauce and ½ cup Greek yoghurt.

Cook fish

  • Combine 1 tsp turmeric, 1 tbsp olive oil, 2 tsp fish sauce, 1 tbsp apple cider vinegar and 2 tsp honey in a shallow dish and season with pepper. Add 500 g fish fillets and turn to coat. Heat 1 tbsp olive oil in a large frypan over medium-high heat. Cook the fish for 2-3 minutes on each side until browned and cooked through. Remove from the pan.
    Tip: To test the fish, flake with a fork; if it comes apart easily, it's cooked.

Make slaw

  • Meanwhile, roughly chop 1 bunch coriander leaves, discarding the stems. Using a sharp knife, cut the cheeks off 1 mango. Use a large metal spoon to scoop the flesh out of the skin, then thinly slice. Put 2 cups Asian slaw mix, coriander, mango and half the sweet chilli yoghurt in a large bowl, season with salt and pepper, and toss to combine.

To finish

  • Add half the remaining sweet chilli yoghurt to the rice and stir to combine. Roughly chop ¼ cup cashews.

To serve

  • Divide the rice and Thai fish between plates with the mango slaw on the side. Top with the chopped cashews.

Nutrition

Calories: 477kcal | Carbohydrates: 59g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 414mg | Potassium: 742mg | Fiber: 2g | Sugar: 16g | Calcium: 93mg | Iron: 2mg