Blue-eye with green chilli nam jim and choy sum

Cooking Fish Blue-eye with green chilli nam jim and choy sum

Thai flavours come to life in this spicy traditional fish dinner.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. To make the green chilli nam jim, use a mortar and pestle or small food processor to pound or process all the ingredients until smooth.
  2. Heat the oil in a large non-stick frypan over medium heat. Season the fish with sea salt and freshly ground black pepper and cook for 2-3 minutes on each side until cooked through.
  3. Meanwhile, cook the choy sum in a large saucepan of boiling water for 1-2 minutes until just tender, then drain well. Place in a bowl with the bean sprouts and 1 tablespoon of the nam jim and toss to combine.
  4. Divide the vegetable mixture among plates, top with fish and drizzle with the remaining nam jim. Serve with lime wedges.

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2 tsp olive oil
4 x 180g skinless blue-eye fillets
2 bunches choy sum , cut into 5cm lengths
1 cup bean sprouts
Lime wedges, to serve
1 garlic clove, roughly chopped
2 green chillies, deseeded, roughly chopped
Finely grated rind and juice of 1 lime
2 tbsp fish sauce
1 tsp raw sugar
2 coriander roots , roughly chopped

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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