Lime & chilli fish with baby bok choy

Lime & chilli fish with baby bok choy

(3) Rate it

  • 0:10 Prep
  • 0:07 Cook
  • 4 Servings
  • Capable cooks

Featured in
Low kilojoule, Nutrition information


  • 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 1
    Combine 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 2
    Wash 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 3
    Brash a chargrill or barbecue grill with olive oil to lightly grease and preheat on medium-high.
  • Step 4
    Place 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 5
    Serve 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


  • 1285 kj


  • 16g

    Fat Total

  • 2g


  • 38g


  • 3g

    Carbs (total)

All nutrition values are per serve
  • Author: Jan Castorina
  • Publication: Australian Good Taste



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