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Spiced fish with slaw and coconut rice

Colourful and spicy with a hint of coconutty sweetness, this spiced fish supper is an easy midweek win, especially when served with tenderstem broccoli

Serves 4

Prep Time 15min

Cooking Time 10min


  • 1tbsp olive oil
  • 4 x 150g firm white fish fillets
  • ½ x 30g sachet gluten-free taco seasoning
  • 350g broccoli florets or tenderstem, trimmed and halved
  • 2 x 250g pouches ready to heat brown rice
  • 4tbsp shredded coconut, toasted
  • 200g red cabbage, finely shredded
  • 1 large carrot, coarsely grated
  • ½ small red onion, thinly sliced
  • 4tbsp fresh coriander, finely chopped
  • 2tbsp lemon juice


  1. In a large non-stick frying pan, heat half the olive oil over a medium-high heat. Sprinkle the fish with the taco seasoning, then cook for 2–3 min on each side until just cooked through. Set aside.
  2. Meanwhile, steam or cook the broccoli in a saucepan of boiling water until just tender. Heat the rice according to the pack instructions, then stir in the toasted coconut.
  3. In a bowl, combine the cabbage, carrot, onion, coriander, lemon juice and remaining oil to make a slaw.
  4. Serve the fish with the coconut rice, slaw and broccoli.

Nutrition per serving

Read more on how we calculate nutrition.
518 36g 16.9g 9g 12g 7.3g 0.4g 226mg 49g 6.6mg

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