Coat succulent Scottish kiln smoked haddock in warming curry powder and coconut and then pan-fry and serve in fluffy bao buns with a zingy pea salsa for a quick and easy dinner that packs a proper flavour punch.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
20MIN
Total time
Ingredients
Servings
2
2
M&S wild Scottish kiln smoked haddock fillets
1 tbsp
M&S mild roasted curry powder
200 g
M&S Remarksable Value frozen garden peas
2
M&S Remarksable Value spring onions, finely chopped
2
limes, juiced
1 tsp
sesame oil
8
M&S bao buns
1 tbsp
desiccated coconut
To serve
as needed
M&S mango and sweet chilli dipping sauce
as needed
M&S aioli
