Lemongrass Fish with Red Rice & Sriracha Roasted Cauliflower

Lemongrass Fish with Red Rice & Sriracha Roasted Cauliflower

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start Fit (4 Nights for 2) on Sunday, April 19, 2020.


Cauliflower Rice Salad

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


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

To Serve

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


  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 about 25 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 8 minutes cook time remaining, cook fish. Heat 2 tsp oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through. 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, remaining Thai dressing, mint and peanuts.

Nutritional Information

Energy 2370 kj
566 kcal
Protein 45.5g
Carbohydrate 50.1g
Fat 19.4g