- 2 tablespoons fresh lime juice
- 2 tablespoons sweet chilli sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, crushed
- 2 bunches baby bok choy, leaves separated
- Olive oil, for greasing
- 4 (150-200g each) fish cutlets (like Atlantic salmon or blue eye)
- Steamed jasmine rice, to serve
- 1/4 cup fresh coriander leaves, to serve
- Step 1Combine the lime juice, sweet chilli sauce, fish sauce, sesame oil, ginger and garlic in a small bowl. Reserve 2 tablespoons of the mixture for the fish.
- Step 2Wash the leaves of the baby bok choy and halve any large leaves lengthways. Place the remaining lime juice mixture into a medium saucepan and heat over medium heat until boiling. Add the bok choy, cover and cook, stirring occasionally, for 3-4 minutes or until the stalks are tender and the leaves are still bright green. Remove from heat and keep warm.
- Step 3Brash a chargrill or barbecue grill with olive oil to lightly grease and preheat on medium-high.
- Step 4Place the fish on the chargrill or barbecue, brash with half the reserved lime juice mixture and cook for 2 minutes. Turn the fish, brush with the remaining lime juice mixture and cook for a further 2-3 minutes or until the fish flakes when tested with a fork.
- Step 5Serve the fish with the bok choy drizzled with a little of the juices and the jasmine rice sprinkled with the coriander leaves.
- High protein
- Low carb
- Low kilojoule
All nutrition values are per serve
- Author: Jan Castorina
- Publication: Australian Good Taste