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Thai Spiced Whiting

Thai Spiced Whiting

with a Noodle and Cabbage Stir-Fry

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Fragrant and nourishing, our 20-minute Thai spiced whiting is a deliciously healthy recipe for busy evenings. Whiting, sourced from our suppliers in Cornwall, is a light tasting white fish with a similar meaty texture to cod making it a versatile ingredient to use in dishes like this one. Rubbed in our specially blended Thai spice (a fragrant mix of spices like ground coriander, green peppercorns, lemongrass and sesame seeds) and pan-fried to form a lovely crust, we’ve served the whiting with a cabbage and noodle stir fry and finished off the dish with crunchy peanuts for an added layer of texture.

Tags:Under 550 caloriesLow Sat Fat
Allergens:EggCereals containing GlutenSoyaSesamePeanutsFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

½ unit(s)

Sweetheart Cabbage

½ pot(s)

Thai Style Spice Blend


1 bag(s)

Salted Peanuts


1 sachet


2 unit(s)

Whiting Fillet


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Energy (kcal)510 kcal
Fat9.0 g
of which saturates2.0 g
Carbohydrate61 g
of which sugars15.0 g
Protein42 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a pinch of salt on to boil. When boiling, add the noodles and cook for 4 mins. Drain in a sieve and drizzle with a little oil to stop them sticking together. Place the whiting in a shallow dish. Sprinkle on the Thai spice blend and a pinch of salt and pepper. Turn the fish to make sure both sides are coated well. Set aside. Roughly chop the peanuts.


Cut the cabbage in half lengthways, remove the triangle root in the middle (see photo), then slice thinly. Add a drizzle of oil into a large frying pan on high heat, once hot add the cabbage and fry, stirring frequently until charring and softening, 3 mins. Once cooked, transfer the cooked cabbage to a bowl and save for later.


Add another splash of oil to your frying pan over medium-high heat. Once hot, carefully place the whiting in the pan and cook for 4 mins on each side. TIP: You want it to be nicely browned on both sides. Transfer to a plate and cover with foil to keep warm. IMPORTANT: The fish is cooked when opaque in the middle. Return the cabbage to the pan, with the drained noodles.


Once you hear a gentle sizzle, add the soy sauce, honey and water (see ingredients for amount), letting it bubble down for a minute, stirring often to make sure all the flavour is distributed throughout the cabbage and noodles. Remove from the heat.


Share the noodles between bowls then top with the spiced whiting.


Sprinkle over the peanuts. Grab a fork and Enjoy!