Blue-eye with green chilli nam jim and choy sum

Blue-eye with green chilli nam jim and choy sum

(3) Rate it

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

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

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Low kilojoule, Nutrition information


  • 2 teaspoons olive oil
  • 4 x 180g skinless blue-eye fillets
  • 2 bunches choy sum (or other Asian greens such as bok choy), cut into 5cm lengths
  • 1 cup (80g) bean sprouts
  • Lime wedges, to serve

Green chilli nam jim

  • 1 garlic clove, roughly chopped
  • 2 green chillies, deseeded, roughly chopped
  • Zest and juice of 1 lime
  • 2 tablespoons fish sauce (or to taste)
  • 1 teaspoon raw sugar
  • 2 coriander roots (from the base of a bunch of fresh coriander), roughly chopped


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide the vegetable mixture among plates, top with fish and drizzle with the remaining nam jim. Serve with lime wedges.

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


  • 971 kj


  • 4g

    Fat Total

  • 1g

    Saturated Fat

  • 5g


  • 43g


  • 176mg


  • 1190.26mg


  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


Nam jim is a Thai dipping sauce or dressing.

  • Author: Kate Tait
  • Image credit: Amanda McLauchlan
  • Publication:



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