Plated meal

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.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Slice the red chilli and bok choy.

  • 3.5 min

    Slice the spring onion across the diagonal.

  • 5.5 min

    Julienne the red capsicum.

  • 8.0 min

    Peel and finely chop the ginger and garlic.

  • 11.0 min

    In a deep frying pan or a large saucepan, heat the olive oil over medium-high heat.

  • 12.5 min

    Add the garlic and ginger and sautee until fragrant.

  • 13.5 min

    Add the curry paste and stock and stir until dissolved.

  • 15.0 min

    Add the coconut milk and bring to a simmer.

  • 16.0 min

    Add the red capsicum and fish and poach until the fish is cooked through. (5mins)

  • 18.0 min

    Stir through the fish sauce dressing to taste.

  • 21.0 min

    Distribute the fish among serving bowls, but keep the liquid in the pan.

  • 22.0 min

    Stir through the bok choy and cook until wilted.

  • 24.0 min

    Distribute the curry broth among serving bowls, atop the fish.

  • 26.0 min

    Garnish with the red chillies and spring onion.

  • Ingredients

    Nile Perch

    Coconut Milk

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 200ml per person

    Thai Red Curry Paste

    Fresh Red Chilli

    sliced Use according to taste

    Baby Bok Choy


    Fish Sauce Dressing

    Spring Onion


    Olive Oil

    1 tablespoon per person

    Red Capsicum

    roughly chopped


    finely chopped


    finely chopped

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