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Thai Fish Bake


40 min

Preparation time

30 min

Cooking time



A creamy but spicy fish dish that works equally as well for summer ‘al fresco’ dining, as a winter evening in.


  • 500g fish fillets.
  • 60g [Gang Massaman Red Curry Paste]
  • 400ml [Coconut Milk]
  • 60ml [Fish Sauce]
  • 4 garlic cloves.
  • 200g white cabbage.
  • ½ red pepper,diced.
  • 1 tsp [Kaffir Lime Leaves]
  • ½ tsp corn flour.
  • 1 egg,beaten.

Steps for cooking

  • 1.Blend the garlic,diced red pepper and 100g of the fish into a smooth paste using a food processor or pestle and mortar.
  • 2. Transfer to a mixing bowl,add the curry paste and 300ml of the coconut milk and mix well. Then stir in the egg,kaffir lime leaves and fish sauce.
  • 3. Cut the remaining fish into thick slices and add to the bowl. If you have time,leave to marinate for about 20 mins so the fish soaks up all of the flavours.
  • 4. Arrange the white cabbage in an ovenproof dish and spoon the fish mixture over. Cover and bake for about 30 mins in a preheated oven at 180C or gas mark 4.
  • 5. In a small pan,mix the remaining coconut milk with the corn flour and heat gently.
  • 6. When the fish is ready,remove from the oven and drizzle the coconut milk sauce over to serve.
  • 7. Add chopped coriander,lime wedges and thinly sliced chillies to finish off the dish. Serve with rice,potatoes or salad.




Gluten Free:





Chef’s Tips

This recipe works well with cod, salmon, haddock, red snapper, tilapia or any other fish of your choice.  Turn it into a winter warmer by topping with cooked, mashed potato, before baking.

Did you know

Kaffir lime peel and leaves are an essential part of Thai cuisine, bringing a sour citrus flavour to all types of dish.

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