Thai Curry Poached Fish with Bok Choy & Spring Onions
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
503
- Carbs
13.7g
- Fat
36.4g
- Fibre
4.1g
- Protein
31.2g
- Sugar
5.4g
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Nile Perch
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Coconut Milk
-
Chicken Stock
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Thai Red Curry Paste
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Fresh Red Chilli
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Baby Bok Choy
-
Fish Sauce Dressing
-
Spring Onion
-
Olive Oil
-
Red Capsicum
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Ginger
-
Garlic
|
Nile Perch |
Coconut Milk |
Chicken Stock |
Thai Red Curry Paste |
Fresh Red Chilli |
Baby Bok Choy |
|
Fish Sauce Dressing |
Spring Onion |
Olive Oil |
Red Capsicum |
Ginger |
Garlic |
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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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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
sliced
Fish Sauce Dressing
Spring Onion
sliced
Olive Oil
1 tablespoon per person
Red Capsicum
roughly chopped
Ginger
finely chopped
Garlic
finely chopped
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Reviews (4)
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