© J Sainsbury plc 2020
Thai-style coley
Thai-style coley
Take the bait – this delicious Asian dish is under 400 calories
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 2 tbsp lemongrass paste
- 2.5 cm piece root ginger, peeled and finely grated
- 1 red chilli, washed, deseeded and chopped
- 200 g carrots, washed and peeled into ribbons
- 200 g courgette, washed and peeled into ribbons
- 4 coley fillets
- juice and zest of 3 limes
- 3 nests Sainbury's fine egg noodles
- 1 tbsp sesame seeds
- 2 tbsp light soy sauce by Sainsbury's
- 15.5 g fresh coriander, washed and chopped
Method
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1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Cut 4 large circles of greaseproof paper.
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2
Mix together the lemongrass, ginger, chilli, carrots and courgette, and divide between the paper circles.
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3
Top each with a coley fillet, then sprinkle over the lime juice and zest. Fold the paper circles into loose parcels.
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4
Put the parcels on a baking sheet and bake in the oven for 15-20 minutes.
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5
Meanwhile, cook the noodles to pack instructions. Drain and mix in the sesame seeds, soy sauce, 100ml of water and half the coriander.
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6
Open the fish parcels, scatter over the remaining coriander and serve with the noodles.
