Fish Quick Main Asian

Blue-eye with green chilli nam jim and choy sum

Name: Blue-eye with green chilli nam jim and choy sum
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /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; 1 garlic clove, roughly chopped; 2 green chillies, deseeded, roughly chopped; Finely grated rind 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

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Blue-eye with green chilli nam jim and choy sum

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Thai flavours come to life in this spicy traditional fish dinner.

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
Finely grated rind 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

Method

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.