Crispy-skinned snapper with red curry and baby bok choy

Cooking Fish Crispy-skinned snapper with red curry and baby bok choy

Here is a complete meal idea that takes just fifteen minutes to get to the table.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Lactose free Wheat free
  1. Heat 1 teaspoon of oil in a small saucepan over medium heat. Add curry paste. Cook, stirring, for 2 minutes or until aromatic. Add coconut milk and stir to combine. Bring to the boil. Reduce heat to low. Simmer, stirring, for 2 to 3 minutes. Add sugar and 1 tablespoon of lime juice. Simmer, stirring, for 1 minute or until sugar dissolves. Remove from heat and cover to keep warm.
  2. Heat a large, non-stick frying pan over high heat. Brush fish with remaining oil. Season with salt and pepper. Cook fish, skin side down, for 3 minutes. Turn fish over. Cook for a further 1 to 2 minutes or until just cooked through. Remove to a plate. Cover and set aside for 2 minutes to rest.
  3. Meanwhile, place bok choy in a steamer basket over a pan of simmering water. Cover and steam 2 to 3 minutes until bright green and tender.
  4. Divide rice between plates. Top with fish. Drizzle with red curry sauce. Sprinkle with coriander. Serve with bok choy.

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2 tsp vegetable oil
1 to 2 tbsp Thai red curry paste
1 cup coconut milk
1 tsp brown sugar
1/2 lime, juiced
4 snapper fillets, skin on
2 bunches baby bok choy, trimmed, cut in half lengthways
steamed jasmine rice and fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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