Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

fish, potatoes, milk, corn, onions, bean sprouts, limes, carrot, fish sauce, seasoning, garlic, lime zest, sugar, chili

Ingredients

3 large potatoes, cleaned and cut into wedges
2 tablespoons olive oil
2 tablespoons masterfoods Thai seasoning
2 tablespoons salt
400 ml coconut milk
2 tablespoons minced garlic cloves
1 tablespoon lime zest
2 limes, juiced
1 long red chili, finely chopped
1 tablespoon fish sauce
1 tablespoon palm sugar, grated (or brown sugar)
3 spring onions, chopped
500 g white fish fillets
2 bunches pak choi, trimmed and chopped in half
400 g baby corn, spears (or fresh baby corn)
1 red capsicum, deseeded cut into sticks
1 carrot, peeled and cut into sticks
150 g bean sprouts

Directions for Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges Recipe

preheat oven to 200ºC (390 ºF). coat potato wedges with oil, seasoning and salt in a large bowl. mix to coat. place wedges on a baking tray lined with baking paper and place in oven (these should be baked for 45 minutes or until golden).
combine coconut milk, garlic, zest, lime juice, chili, fish sauce, onions and sugar.
line a baking dish with baking paper allowing paper to hang over the sides. pour a 1/3 of the coconut mixture in the bottom of the baking dish. Place fish on top and cover with the same amount of coconut marinade. cover the fish with baking paper and then alfoil. place in oven (these should be baked for no longer than 20 minutes or until just cooked through).
Combine 1/2 a cup of water and remaining coconut marinade in the base of a steamer and add white parts of pak choy, corn spears , capsicum, and carrot and steam for 7 minutes or until almost cooked.
Add in bean shoots and the green parts of pak choy to steamer and steam for a further 2 minutes.
When all elements are cooked arrange vegetables, wedges and baked fish on a plate and drizzle the fish with a little of its cooking liquid. Enjoy!

Read the full directions on Food.com