Thai Mackerel Sweet Potato Traybake Recipes

THAI MACKEREL & SWEET POTATO TRAYBAKE

Thai mackerel & sweet potato traybake image

Serve mackerel in a traybake packed with sweet potato, red peppers and plenty of Thai flavours to make this healthy Asian-inspired supper

Provided by Esther Clark

Categories Dinner, Fish Course, Main course, Supper

Time 1h15m

Number Of Ingredients 15

Ingredients

2 red chillies , deseeded and roughly chopped, plus extra sliced chillies to serve
4 shallots , roughly chopped
2 garlic cloves
1 thumb-sized piece ginger , peeled and chopped
1 lemongrass stalk
1 tbsp hot smoked paprika
2 limes , zested and juiced, plus wedges to serve
200g sweet potato , peeled and cut into 1cm cubes
1 tbsp rapeseed oil
2 red peppers , deseeded and sliced
3 lime leaves
4 raw mackerel fillets
4 spring onions , trimmed and sliced
small bunch coriander , chopped
320g broccoli , steamed, to serve

Steps:

Put the chillies, shallots, garlic cloves, ginger, lemongrass, paprika, lime zest and juice and 1 tbsp water into a small food processor and blitz to a smooth paste.
Heat oven to 200C/180C fan/gas 6. Put the sweet potato in a large roasting tin and toss with the oil. Add the curry paste, peppers and lime leaves and roast for 35-40 mins until the potato is tender. Heat the grill to high.
Slash the mackerel skin a few times with a sharp knife. Arrange the fish over the veg, skin-side up, then grill for 4-5 mins until the skin is blistered and the flesh is cooked through.
Scatter over the spring onions, coriander and extra chillies, then squeeze over the lime wedges. Serve with the steamed broccoli.

Nutrition Facts : Calories 388 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium

SWEET POTATO THAI CURRY

Sweet Potato Thai Curry image

This is actually my roommate, Michelle's recipe. I request she make it at least once a week and I had to have the recipe for myself because I am soon moving out. All measurements are approximate as she just throws the ingredients together and I just wrote down what it appeared to be. the good news is it seems to work perfectly every time.

Provided by SixFooterr

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 sweet potatoes, peeled and in 1/2 cubes
1 onion, Chopped
3 garlic cloves, Finely chopped
2 inches fresh ginger, Finely chopped
olive oil, for saute
1 tablespoon red curry paste
1 1/2 tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 chili (fresh and finely chopped or flakes)
fresh spinach (2 bags of the prepackaged spinach)
1 tablespoon fish sauce
cilantro, for garnish

Steps:

Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
Add coconut milk and chili. Stir. Allow for mixture to heat up.
Add all the spinach to the pot, but do not mix. Cover the pot.
After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
Serve over rice and add a sprig of cilantro on top.

Nutrition Facts : Calories 441.7, Fat 17, SaturatedFat 16.1, Sodium 427.8, Carbohydrate 71.7, Fiber 2.7, Sugar 57.4, Protein 2.9

THAI SWEET POTATO SOUP

Thai Sweet Potato Soup image

Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.

Provided by Nan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons red curry paste
2 tablespoons Sriracha sauce
2 teaspoons grated fresh ginger
1 teaspoon grated fresh garlic
4 cups peeled and diced sweet potatoes
2 cups peeled and diced carrots
kosher salt and freshly ground black pepper to taste
3 cups vegetable broth
1 cup coconut milk

Steps:

Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g

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