Blue-eye with green chilli nam jim and choy sum

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

The ingredient of Blue-eye with green chilli nam jim and choy sum

1. 2 teaspoons olive oil
2. 4 x 180g skinless blue-eye fillets
3. 2 bunches choy sum (or other Asian greens such as bok choy), cut into 5cm lengths
4. 1 cup (80g) bean sprouts
5. Lime wedges, to serve
6. 1 garlic clove, roughly chopped
7. 2 green chillies, deseeded, roughly chopped
8. Zest and juice of 1 lime
9. 2 tablespoons fish sauce (or to taste)
10. 1 teaspoon raw sugar
11. 2 coriander roots (from the base of a bunch of fresh coriander), roughly chopped

The instruction how to make Blue-eye with green chilli nam jim and choy sum

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.

Nutritions of Blue-eye with green chilli nam jim and choy sum

fatContent: 232.069 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 43 grams protein
sodiumContent: 176 milligrams cholesterol