Crispy-skinned snapper with red curry and baby bok choy

Crispy-skinned snapper with red curry and baby bok choy

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  • 0:15 Cook
  • 4 Servings
  • Capable cooks

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

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Nutrition information, Quick meals


  • 2 teaspoons vegetable oil
  • 1 to 2 tablespoons Thai red curry paste
  • 1 cup coconut milk
  • 1 teaspoon brown sugar
  • 1/2 lime, juiced
  • 4 (150g each) snapper fillets, skin on
  • 2 bunches baby bok choy, trimmed, cut in half lengthways
  • Steamed jasmine rice, to serve
  • Fresh coriander leaves, to serve


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide rice between plates. Top with fish. Drizzle with red curry sauce. Sprinkle with coriander. Serve with bok choy.

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


  • 1385 kj


  • 18g

    Fat Total

  • 10g

    Saturated Fat

  • 5g


  • 36g


  • 92mg


  • 610.92mg


  • 3g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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