- 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 1To 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 2Heat 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 3Meanwhile, 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 4Divide 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
All nutrition values are per serve
Nam jim is a Thai dipping sauce or dressing.
- Author: Kate Tait
- Image credit: Amanda McLauchlan
- Publication: Taste.com.au