Asian Style Baked Fish with Stir Fried Veggies


Thick white fish fillet (I used Mackerel, approx 300gms/2-3 cms thick)

coconut oil

1 teaspoon sesame seeds

a heap of veggies (I used broccoli, zucchini, mushrooms, capsicum, snow peas, cabbage, bok choy & shallots)

Marinade:A Life in Words

1 teaspoon ginger paste

1 teaspoon fish sauce

2 teaspoons sweet chilli sauce

1 teaspoon tamari (or soy sauce)


Pre-heat the oven to 180ºC and lay some alfoil on the base of an oven tray. Combine all the marinade ingredients in a shallow dish then ‘soak’ the fish fillet in it. Spread a little coconut oil on the foil & place the fillet in the centre. Drizzle as much of the marinade over the fillet as you like, sprinkle over the sesame seeds then wrap up the foil & pop the fish in the oven for 15 minutes.

Begin preparing your veggies for the stir fry. When the 15 minutes for the fish is up, pull it out, turn it over if you like (within the foil) and add a bit more marinade. Pop back in the oven for another 10-15 minutes. A Life in Words

Add a good dollop of coconut oil to a wok or deep frypan over a medium-high heat, throw in the veggies and lightly stir-fry (approximately 5-7 minutes) adding any remaining marinade, a little more coconut oil or water if desired. Place the veggies on a deep dinner plate, and top with your succulent fillet.

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