Sticky fish with ginger and lime and a courgette salad - from Mimi Spencer's Fast Beach Diet

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 2



  • 2 tsp Thai fish sauce

  • 2 fish fillets approx 100g each

  • 1 red chilli very finely chopped

  • 1 tsp fresh root ginger grated

  • 2 tsp runny honey

  • ½ garlic clove crushed

  • ½ tender heart lemongrass stalk very finely chopped

  • 2 spring onions finely sliced

  • 2 tsp soy sauce

  • salt and pepper to taste

  • 2 small courgettes peeled into long ribbons

  • 100g bean sprouts

  • handful coriander

  • handful mint leaves

  • 1 lime juiced


  1. Preheat oven to 180°C.
  2. To make the sauce, combine the chilli, ginger, honey, garlic, lemongrass, spring onions, fish sauce, soy sauce, lime juice and salt and pepper.
  3. Season fish fillets, place in a small roasting pan and spoon 2 tsp of the sauce on top of each. Bake for 15 minutes, or until cooked to your liking.
  4. For the salad, combine the courgettes, bean sprouts, coriander and mint leaves, and sprinkle with the remaining sauce.
  5. Serve alongside the baked fish, drizzled with any further juices from the pan.

Handy Hint

335 calories per portion with salmon; 219 calories with white fish

Additional Information

  • Fish

  • aubergine

  • Low fat

This recipe has not been rated.

Rate this recipe

Your comments