Thai Fish and Spinach Parcels

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 2 tbs olive oil
  • 150 g baby spinach
  • 500 g (4 fillets) Basa fish
  • ¼ cup red curry paste
  • 2 tsp white sugar
  • 2 cups (500 ml) Campbell’s Real Stock – Fish
  • 165 ml can coconut milk
  • Rice and chilli to serve


  1. Heat 1 tbs olive oil in a large frypan. Add baby spinach and cook until wilted. Place in a bowl to cool.
  2. When spinach is cool enough to handle squeeze as much moisture out as possible. Lay Basa fillets flat, place ¼ of the wilted spinach on each fillet, carefully roll up fish and secure with a toothpick.
  3. Meanwhile heat remaining oil in the pan, add curry paste, sugar and cook for 1 minute.
  4. Add Campbell’s Real Stock – Fish and coconut milk. Bring to the boil, cook for 2 minutes. Place fish parcels in the sauce and cook for approximately 5 minutes each side or until fish is cooked through and sauce has thickened. Remove fish and for a thicker sauce cook for a further 1-2 minutes.
  5. Serve fish on a bed of rice, topped with sauce.


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