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Servings 4
Calories 638 kcal
Prep Time20 mins
Cook Time8 mins
Total Time28 mins

Ingredients
 

  • 4 tbsp desiccated coconut
  • 4 garlic cloves, very finely chopped
  • 1 tbsp caster sugar
  • 800 g fillets of haddock, (4 x 200g) skin on
  • 400 ml coconut cream
  • 10 g fish stock cube
  • salt and freshly ground black pepper
  • 4 tbsp fresh ginger, finely chopped
  • 200 g fresh baby spinach leaves
  • 400 g baby frozen peas
  • 1 large carrot, peeled and cut into very fine strips
  • 4 tbsp mint, chopped
  • 4 tbsp fresh Thai basil, chopped
  • extra basil for sprinkling
  • 4 roasting bags

Instructions
 

  • Preheat the oven to 230C Gas 8.
  • In a dry frying pan, gently toast the coconut and garlic until golden leave to cool. Once cool, add the caster sugar mix well.
  • Place the coconut cream, stock cube, pepper, salt, and ginger into a bowl and whisk well.
  • Next, place each piece of fish into the bags, and add a quarter of the spinach, peas, carrot strips, mint and basil.
  • Stir well, then add a quarter of the coconut mix to each bag and seal really well.
  • Place the 4 bags onto 2 shallow baking trays.
  • Pop into the oven and cook for 8-10 minutes, depending on your oven.
  • I normally cook halfway and then leave for a further 8 minutes to rest.
  • Open the bags. Add more fresh chopped basil and sprinkle over the coconut and garlic.
  • Serve straight away.
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Nutrition Facts
Haddock Steamed with Ginger & Coconut
Amount per Serving
Calories
638
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
34
g
213
%
Cholesterol
 
108
mg
36
%
Sodium
 
500
mg
22
%
Potassium
 
1593
mg
46
%
Carbohydrates
 
32
g
11
%
Fiber
 
10
g
42
%
Sugar
 
10
g
11
%
Protein
 
44
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword haddock
Course Fish, Main Course
Cuisine ITV This Morning, Spring, Summer
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