Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges

Name: Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 400 grams baby corn, spears (or fresh baby corn); 150 grams bean sprouts; 1 carrot, peeled and cut into sticks; 400 milliliters coconut milk; 1 Tbsp fish sauce; 2 Tbsps minced garlic cloves; 2 limes, juiced; 1 Tbsp lime zest; 1 long red chili, finely chopped; 2 Tbsps olive oil; 1 Tbsp palm sugar, grated (or brown sugar); 3 larges potatoes, cleaned and cut into wedges; 1 red capsicum, deseeded cut into sticks; 2 Tbsps salt; 2 Tbsps masterfoods Thai seasoning; 3 spring onions, chopped; 500 grams white fish fillets

Coconut, Lime and Chilli Baked Fish With Thai Potato Wedges might be just the American recipe you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 643 calories, 38g of protein, and 33g of fat each. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It will be a hit at your The Super Bowl event. It works best as a main course, and is done in around 1 hour and 5 minutes. Head to the store and pick up juice of lime, capsicum, potatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.