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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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.
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1.0 min
Slice the red chilli and bok choy.
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3.5 min
Slice the spring onion across the diagonal.
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5.5 min
Julienne the red capsicum.
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8.0 min
Peel and finely chop the ginger and garlic.
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11.0 min
In a deep frying pan or a large saucepan, heat the olive oil over medium-high heat.
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12.5 min
Add the garlic and ginger and sautee until fragrant.
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13.5 min
Add the curry paste and stock and stir until dissolved.
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15.0 min
Add the coconut milk and bring to a simmer.
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16.0 min
Add the red capsicum and fish and poach until the fish is cooked through. (5mins)
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18.0 min
Stir through the fish sauce dressing to taste.
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21.0 min
Distribute the fish among serving bowls, but keep the liquid in the pan.
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22.0 min
Stir through the bok choy and cook until wilted.
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24.0 min
Distribute the curry broth among serving bowls, atop the fish.
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26.0 min
Garnish with the 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