Crispy-skinned snapper with red curry and baby bok choy

title="Crispy-skinned snapper with red curry and baby bok choy"
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(4) Rate it

• 0:15 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Nutrition information, Quick meals

Ingredients

• 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

Method

• 
  
  
  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

Nutrition

• 1385 kj

  Energy




• 18g

  Fat Total




• 10g

  Saturated Fat




• 5g

  Fibre




• 36g

  Protein




• 92mg

  Cholesterol




• 610.92mg

  Sodium




• 3g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

• Author: Chrissy Freer


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au