Blue-Eye with Green Chilli Nam Jim and Choy Sum

On the table in: 20 minutes
Serves: 4
Origin: Asian

Ingredients:

  • 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

Nutritional Information

Per serving: 232 calories; 3g net carbs; 43g protein; 4g fat; 5g fibre

Instructions:

  1. To make the green chilli nam jim, use a mortar and pestle or small food processor to pound or process all the ingredients until smooth.
  2. Heat 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.
  3. Meanwhile, 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.
  4. Divide the vegetable mixture among plates, top with fish and drizzle with the remaining nam jim. Serve with lime wedges.

Chef’s suggestions:

  • Nam jim is a Thai dipping sauce or dressing.
  • For gluten free, check the brands of sauces you are using for this recipe are also gluten free.

We would like to acknowledge that this recipe was sourced from Taste.com.au on 25 March 2019.

Author: Kate Tait Image credit: Amanda McLauchlan Publication: Taste.com.au

https://www.taste.com.au/recipes/blue-eye-green-chilli-nam-jim-choy-sum