Baked fish fillets with wilted choy sum

Baked fish fillets with wilted choy sum

(6) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Try this addictive combination of baked fish, crunchy cashews and healthy choy sum for your next dinner.

Featured in
Snapper recipes, Main recipes


  • 2 tablespoons fresh lime juice (You can use lemon juice if limes are not available.)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sesame oil
  • 4 x 130g white fish fillets (such as snapper or bream)
  • 1 tablespoon vegetable oil
  • Salt & freshly ground black pepper
  • 2 green shallots, trimmed, thinly sliced diagonally
  • 55g (1/3 cup) raw cashew nuts, chopped
  • 2 x 500g bunches choy sum, washed, dried, cut into 10cm lengths
  • 1 garlic clove, crushed


  • Step 1
    Preheat oven to 210°C. Line a baking tray with non-stick baking paper.
  • Step 2
    Place the lime juice, soy sauce and sesame oil in a small jug. Whisk to combine and set aside.
  • Step 3
    Place the fish fillets, skin-side down, on the lined baking tray. Brush with some of the vegetable oil and sprinkle with the salt, pepper, green shallots and cashew nuts. Bake in preheated oven for 10 minutes or until the fish flakes when tested with a fork.
  • Step 4
    Meanwhile, heat the remaining vegetable oil in a wok or large frying pan over medium-high heat. Add the choy sum and garlic, and cook, turning constantly with tongs, for about 5 minutes or until the choy sum wilts.
  • Step 5
    To serve, place the wilted choy sum on serving plates with a fish fillet. Drizzle with the dressing and serve immediately.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1173 kj


  • 15g

    Fat Total

  • 2g

    Saturated Fat

  • 7g


  • 30g


  • 70mg


  • 586.01mg


  • 3g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


  • Author: Dimitra Stais
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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