Thai cod with basmati rice – a super healthy recipe idea

8th February 2018

Fish is the dish for healthy living. And this delicious recipe from hospital superchef Simon Smith will have your tastebuds drooling. It’s quick and easy – shouldn’t take more than about 20 minutes or so. Please leave a comment below to let Simon know what you think – he loves reading all your great feedback.


(Amounts are for one serving)

I fillet fresh (or frozen) cod, cut into large cubes

1 tablespoon frozen peas

1 dessert spoon green curry paste

Half tin of coconut milk

1 teaspoon fish sauce.

1 teaspoon chopped fresh or dried coriander

60g – 90g of basmati rice (brown is healthiest)

Fresh basil leaves


Cook a serving of the rice according to pack instructions.

Brush a saucepan lightly with oil, add the green curry paste and fry for one minute stirring continuously.

Add coconut milk and bring to boil.

Stir in the cod and frozen peas and simmer gently for about 10 minutes.

Season with fish sauce; draw off the heat and sprinkle over fresh basil leaves.

Serve immediately with rice. Garnish with lettuce and tomatoes.

What do you think? Please leave a comment

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That sounds fantastic! I have some Thai red curry paste and I’m going to try the recipe with that.

Julia Garrow

Looks lovely but i cannot eat coriander could i use parsley instead .
Thanyou Juliaa.


Yes definitely; chop it very finely

Julia Garrow

Thankyou , i will try that fish recipe .
Julia .

Linda tonge

Tasty. Used red taxi curry paste

Helen Hannah

This sounds delicious


Sounds tempting but I don’t eat rice much as it makes my stomach swell.


HI, I find I eat about 200 g of rice at a meal – thats brown rice as I heard it is better for blood sugar levels than white. What should be the ideal amount of rice and does it make much difference to have brown or white basmati?


Phew! 200g of rice would be enough to feed at least three people in my house! The usual portion size is between 60g and 90g (uncooked weight) per person. Of course, rice doubles in bulk when it’s cooked because it soaks up so much water. Brown and coloured rice is more nutritious because it is whole grain. White rice has been processed, which removes some of the whole-grain goodness. Thanks for such an interesting question.


Really enjoyed this, varied it a little with more veg..courgette and peppers and cooked the rice in with the stock….great idea, very tasty! Think it will make a great quick supper, with most ingredients freezer or stock cupboard based!

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