• Ingredients:
  • For the fish:
  • 4 cod loin fillets, approx 200g each
  • 2 stalks lemongrass, finley sliced
  • 1-2 medium red chillis, finely sliced (depending on how hot you want the dish, with or without seeds)
  • 4 cloves garlic, finely chopped
  • 20g fresh root ginger, cut into thin matchsticks
  • 1 lime, zest & juice
  • 2 tsp toasted sesame oil
  • 2 tbsp reduced salt soy sauce
  • A few drops of Thai fish sauce (optional)
  • Handful coriander leaves, choppped
  • For the rainbow vegetables:
  • 1 large carrot, cut into juilienne (matchsticks)
  • 1 small red onion, finely sliced
  • 1 red pepper, thinly sliced
  • 4 large radishes, sliced
  • 100g baby corn, halved
  • 100g chestnut closed cap mushrooms, quartered
  • 4 heads of pak choi, leaves halved if large
  • 1 tsp vegetable (rapeseed) oil
  • To serve:
  • 2 pouches Uncle Ben's Mild Thai Curry Express Rice (250g each)
  • Extra fresh coriander, chopped
  • 1 lime, cut into wedges
  • Reduced salt soy sauce

The combination of Thai flavours makes this low fat dish smell delicious when it’s cooking and taste great too. The rainbow of vegetables add to your SixFix – the variety in colour means a variety in vitamins and minerals.


Preheat your oven to 200 degrees C.

Place the cod fillets in a shallow ovenproof dish. Top each fillet with a quarter of the lemongrass, chilli, ginger, garlic and lime zest. Sprinkle over the sesame oil, soy sauce, lime juice and fish sauce (if using). Cover the dish with foil. Bake for 2o minutes until the fish is opaque and cooked through.

Whilst the fish is cooking, stir fry the vegetables. Heat the vegetable (rapeseed) oil in a non stick wok until smoking. Add all the vegetables except the pak choi leaves and stir fry for 3 to 4 minutes. Stir in the pak choi leaves and cover if your wok has a lid. The leaves will be wilted in about 1 minute.

Cook the rice according to the pack instructions.

To serve, divide the cooked rice between 4 large pasta bowls, making a well in the centre. Place a portion of rainbow vegetables in the well in the rice. Top with a fillet of cod and drizzle over the cooking juices from the dish. Sprinkle with fresh chopped coriander. Serve with extra coriander and lime wedges.