Supplied by Kate Freeman, Nutritionist assisting The Heart Research Institute
- 800g white fish fillets (snapper, basa, ling, etc)
- 1x bunch broccolini
- 1x baby pak choy or baby bok choy, end removed
- 1x Chinese broccoli
- 1 tsp green curry paste
- 1 cup tinned coconut milk
- 1 small red chilli (use a large chilli for milder heat or omit completely), finely chopped
- 2 x limes, juiced
- 1 tsp brown sugar
- 2 tsp fish sauce
- ¼ cup fresh coriander leaves
- salt and pepper to taste
1. Drizzle the fish fillets with ¼ of the lime juice and season with salt and pepper. Wrap the fish in a foil parcel lined with baking paper and bake for 15-20 minutes, or you can heat a non-stick pan over medium – high, and grill the fish for 3-4 minutes on each side.
2. Meanwhile, heat a small saucepan over medium heat. Add the green curry paste and sauté for 1 minute until fragrant. Add the coconut milk and stir. Bring to the boil.
3. Reduce the heat to low and add the chilli, brown sugar, lime juice and fish sauce. Simmer over low heat for 5-10 minutes. Add the remaining lime juice, stir and set aside.
4. Finally, place the broccolini, Chinese broccoli leaves and pak choy in a large heat proof bowl. Cover with boiling water and leave for 2-3 minutes. Drain.
5. Serve up each plate with a fillet of fish, broccolini, pak choy and Chinese broccoli and drizzle generously with the coconut sauce. Garnish with fresh coriander leaves. Serve. Enjoy!