Green curry fish bake

Give salmon or hake an Asian spin with this moreish bowl of flavour.

About 30 minutes

Serves 4 


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Green curry paste: 

  • 1 punnet (20g) fresh coriander 
  • 3 cloves garlic, peeled 
  • 2cm knob fresh ginger, peeled and cut into small chunks 
  • 1 stalk fresh lemongrass 
  • 3 spring onions 
  • 2 green chillies  
  • Juice (30ml) and grated peel of 1 lime 
  • Generous pinch salt 
  • 1 Tbsp (15ml) vegetable oil 


  • 2 Tbsp (30ml) vegetable oil 
  • 1 can (400ml) coconut milk 
  • 1 cup (250ml) vegetable stock 
  • 2 tsp (10ml) fish sauce  
  • 1 tsp (5ml) castor sugar 
  • 1 packet (230g) PnP Tasty Stem broccoli, halved 
  • 2-3 fillets (500-750g) salmon (or any firm white fish), skinned  
  • A few squeezes of lime juice  
  • 1 packet (250g) rice noodles, cooked according to packet instructions 


For serving: 

  • Fresh basil and coriander  
  • Red onion, sliced 
  • Roasted and chopped peanuts 
  • PnP crispy onion sprinkle 
  • Lime wedges  



  1. Place curry paste ingredients into a food processor and blitz to create a smooth paste. 
  2. Heat oil in an ovenproof pot over medium heat. 
  3. Sauté curry paste for 2 minutes until fragrant. 
  4. Pour in coconut milk, vegetable stock, fish sauce and castor sugar. 
  5. Simmer for 5 minutes. 
  6. Add broccoli and salmon cover and place in the oven to cook for 10-12 minutes at 180°C. 
  7. Season to taste with lime juice. 
  8. Divide rice noodles between 4 bowls and top with saucy fish. 
  9. Load up with herbs, onion slices, peanuts and crispy onions, and serve with lime wedges. 





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