Thai Curry Poached Fish with Bok Choy & Spring Onions
- Paleo
- Spicy
- Seafood
- Low Calorie
- Low Carb
- Keto
- Meat
Serve fresh and flaky Nile Perch fillets poached in a spicy-sweet Thai coconut red curry broth and served over wilted asian greens and crisp red capsicum.
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Nutrition Per Serving
- Calories 503
- Carbs 13.7g
- Fat 36.4g
- Fibre 4.1g
- Protein 31.2g
- Sugar 5.4g
Reviews
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Step 1
Start by preparing the ingredients: boil water for the stock cubes, slice the red chilli and bok choy, slice the spring onion diagonally, julienne the red capsicum, and peel and finely chop the ginger and garlic.
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Step 2
In a deep frying pan or large saucepan, heat the olive oil over medium-high heat. Add the garlic and ginger, and sauté until fragrant.
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Step 3
Add the curry paste and stock to the pan, stirring until dissolved.
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Step 4
Pour in the coconut milk and bring the mixture to a simmer.
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Step 5
Add the red capsicum and fish to the pan, poaching until the fish is cooked through (approximately 5 minutes).
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Step 6
Stir the fish sauce dressing into the pan to taste.
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Step 7
Remove the fish from the pan and distribute among serving bowls, keeping the curry broth in the pan. Stir in the bok choy and cook until wilted, then distribute the curry broth among the serving bowls, over the fish.
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Step 8
Garnish the dishes with red chillies and spring onion.
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Reviews
Anne Drljo Verified
Really tasty recipe
Emma Shanahan Verified
Jade Delica Verified
The fish is top quality, and matches well with the sauce. It would be better to add in the instruction to add the curry little by little since the taste can be overwhelming.
Giulia Van der westhuizen Verified
Super yummy and easy to follow