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Baked fish fillets with wilted choy sum
Baked fish fillets with wilted choy sum
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in a tantalizing dish of baked fish with crispy cashews and nutritious choy sum for a remarkable dinner experience.
Ingredients:
  • 42.00 gm fresh lime juice (You can use lemon juice if limes are not available.)
  • 21.00 gm soy sauce
  • 1/4 tsp sesame oil
  • 4 x 130g white fish fillets (such as snapper or bream)
  • Salt & freshly ground black pepper
  • 2 green shallots, trimmed, thinly sliced diagonally
  • 55g (1/3 cup) raw cashew nuts, chopped
  • 2 x 500g bunches choy sum, washed, dried, cut into 10cm lengths
Instructions:
  • Preheat your oven to 210°C and prepare a baking tray with non-stick baking paper.
  • In a small jug, mix the lime juice, soy sauce, and sesame oil until well combined. Set aside.
  • Lay the fish fillets skin-side down on the prepared baking tray. Drizzle with a touch of vegetable oil, then season with salt, pepper, green shallots, and cashew nuts. Bake in a preheated oven for about 10 minutes or until the fish is easily flaked with a fork.
  • Heat the remaining vegetable oil in a wok or large frying pan over medium-high heat. Saute the choy sum and garlic, stirring constantly, until the choy sum wilts, about 5 minutes.
  • Serve by arranging the wilted choy sum on plates alongside the fish fillet, then generously drizzle with the dressing before serving promptly.

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