This is definitely one to put a spring in your step as it delivers a good old flavour hit whilst being packed full of crunchy veggies, zingy spices and crispy seabass.  Quick midweek meal, if you’ve got the curry paste in freezer or shop bought.  By the way the photo doesn’t do it justice, trust me ha ha!


1 seabass fillet, fresh or frozen

2 to 3 tablespoons of Thai Green Curry paste, shop bought or homemade

1 onion, thinly sliced

1 carrot, 1 red pepper, 1 stick of celery thinly sliced (or preferred crunchy veg of choice)

Thai fish or soy sauce (low salt or tamari for gluten free option)

Sweetener, palm sugar or sugar to taste,

sesame oil

1 pack of zero noodles or noodles of choice


Sir fry the curry paste to release the flavours for a couple of minutes.

Add the onions and carrots and continue to fry

Add the celery, peppers and any other veg

In the meantime fry the fish skin side down for a few minutes to get skin crispy then turn over for another minute or so until cooked through but still soft

Add spinach to pan and allow to wilt then add the noodles and cook for a couple of minutes

Season with some fish sauce, sesame oil and sweetener.

Serve on a platter and top with seabass

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