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.
Follow the recipe steps below or or View in App
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1
step
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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2
step
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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3
step
Add the curry paste and stock to the pan, stirring until dissolved.
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4
step
Pour in the coconut milk and bring the mixture to a simmer.
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5
step
Add the red capsicum and fish to the pan, poaching until the fish is cooked through (approximately 5 minutes).
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6
step
Stir the fish sauce dressing into the pan to taste.
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7
step
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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8
step
Garnish the dishes with red chillies and spring onion.
Pantry Ingredients
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