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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

5.0
4 reviews

    Follow the recipe steps below or

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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.

  • 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.

  • Step 3

    Add the curry paste and stock to the pan, stirring until dissolved.

  • Step 4

    Pour in the coconut milk and bring the mixture to a simmer.

  • Step 5

    Add the red capsicum and fish to the pan, poaching until the fish is cooked through (approximately 5 minutes).

  • Step 6

    Stir the fish sauce dressing into the pan to taste.

  • 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.

  • Step 8

    Garnish the dishes with red chillies and spring onion.

Nile Perch
Nile Perch
130.00 Grams
Coconut Milk
Coconut Milk
100.00 Millilitres
Chicken Stock
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 200ml per person
200.00 Millilitres
Thai Red Curry Paste
Thai Red Curry Paste
10.00 Grams
Fresh Red Chilli
Fresh Red Chilli
sliced Use according to taste
1.00 Whole
Baby Bok Choy
Baby Bok Choy
sliced
1.00 Whole
Fish Sauce Dressing
Fish Sauce Dressing
15.00 Millilitres
Spring Onion
Spring Onion
sliced
1.00 Whole
Red Capsicum
Red Capsicum
roughly chopped
1.00 Whole
Ginger
Ginger
finely chopped
10.00 Grams
Garlic
Garlic
finely chopped
1.00 Clove

Pantry Ingredients

Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons

Reviews

5.0
4 reviews

Verified

5 out of 5 stars
Taste
Portion Size
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Really tasty recipe

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Verified

5 out of 5 stars
Taste
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Ease of cooking
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Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

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.

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Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

Super yummy and easy to follow

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