Lemongrass Fish with Red Rice & Sriracha Roasted Cauliflower

Lemongrass Fish with Red Rice & Sriracha Roasted Cauliflower

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 19, 2020.



  • 1 pack red rice
  • 1/2 cauliflower, cut into small florets
  • 1 pack sriracha sauce
  • 1 pack soy dressing
  • 2 baby bok choy, thinly sliced
  • 1/2 telegraph cucumber, halved lengthways & thinly sliced
  • 1/2 pack Thai chilli dressing


  • 1 pack market fish
  • 1 pack lemongrass, garlic, ginger & turmeric paste
  • 2 tsp fish sauce


  • Remaining Thai chilli dressing
  • 1/2 bunch mint, leaves picked


  1. Preheat oven to 230°C. Bring a pot of hot salted water to the boil with the lid on.
  2. Prep cauliflower & cook rice. Cook rice in pot of boiling water for 25-30 minutes, until tender. Drain and return to pot.
  3. Cook cauliflower & prep bok choy & cucumber. Toss cauliflower on a lined oven tray with sriracha and soy dressing. Roast for 20-25 minutes, until tender. Turn halfway through cook time.
  4. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season lightly with salt and pepper. Toss in a bowl with lemongrass paste and fish sauce.
  5. Cook fish. When cauliflower has about 10 minutes cook time remaining, cook fish. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook fish, in batches, for 2-3 minutes each side (depending on thickness), until just cooked through. Use another 1 tsp oil for the second batch. Rest, covered.
  6. Finish rice & cauliflower. In a large bowl, toss cooked rice and cauliflower with the remaining cauliflower rice salad ingredients. Season to taste with salt and pepper.
  7. Serve cauliflower rice salad topped with fish. Drizzle over remaining Thai dressing and sprinkle over mint.

Nutritional Information

Energy 1638 kj
391 kcal
Protein 38.1g
Carbohydrate 40.9g
Fat 7.8g