Spiced fish with slaw and coconut rice
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$6.10 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
4 x 130g firm white fish fillets
1/2 x 30g sachet reduced-salt taco seasoning
2 cups finely shredded red cabbage
1 large carrot, coarsely grated
1/2 small red onion, thinly sliced
1/2 cup finely chopped coriander leaves
2 tablespoons lemon juice
450g pouch microwavable brown rice
1/3 cup shredded coconut, toasted
1 bunch broccolini, trimmed, halved
Nutritional information (per serve)
Instructions and steps:
Step 1Heat half of the olive oil in a large non-stick frying pan over medium-high heat. Sprinkle fish with seasoning. Cook fish for 2–3 minutes each side, or until just cooked through.
Step 2Meanwhile, combine cabbage, carrot, onion, coriander, lemon juice and remaining oil in a bowl.
Step 3Heat rice according to packet instructions. Stir in toasted coconut. Cook broccolini in a saucepan of boiling water until just tender. Drain.
Step 4Serve fish with coconut rice, slaw and broccolini.
Make it gluten free: Swap taco seasoning for 1 teaspoon paprika.
This recipe is part of our Five family dinners for under $100! feature... all it takes is one trip to the supermarket to have everything you need for a week of healthy, no-fuss dinners for four.
About this recipe
First published: May 2017