1 405ml can unsweetened coconut milk
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste
1 teaspoon sugar
4 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon fish sauce
2 tablespoons chopped fresh coriander plus more for serving
2 tablespoons minced spring onions plus more for serving
185g mahi-mahi fillets (or other firm white fish such as grouper)
Steamed rice for serving


1. Combine first 7 ingredients (coconut milk through fish sauce) in a medium
2. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes 
3. Remove from heat stir in coriander and spring onions. Set aside, cool slightly
4. Season sauce with salt and pepper 
5. Scoop out ¼ cup of sauce for marinating fish, Save remainder to serve later
6. Preheat oven to 200 degrees
7. Line a rimmed baking sheet with parchment paper and place fish fillets on top 
8. Season fish with salt and pepper brush fish with the ¼ cup of reserved sauce
9. Cook fish in oven until opaque in the centre, 10-20 minutes, depending on thickness of fish 
10.Serve fish with hot rice and remaining sauce. Sprinkle with additional coriander and spring onions, if desired




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