Name: Blue-eye with green chilli nam jim and choy sum
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 9.20 gm 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; 80g bean sprout; Lime wedges, to serve; 1 garlic clove, roughly chopped; 2 green chillies, deseeded, roughly chopped; Zest and juice of 1 lime; 48.80 gm fish sauce (or to taste); 5.00 gm raw sugar; 2 coriander roots (from the base of a bunch of fresh coriander), roughly chopped

Blue-eye with green chilli nam jim and choy sum

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Spicy Thai-inspired fish dish bursting with authentic flavor.

Ingredients:

4 x 180g skinless blue-eye fillets
2 bunches choy sum (or other Asian greens such as bok choy), cut into 5cm lengths
80g bean sprout
Lime wedges, to serve
1 garlic clove, roughly chopped
2 green chillies, deseeded, roughly chopped
Zest and juice of 1 lime
48.80 gm fish sauce (or to taste)
5.00 gm raw sugar
2 coriander roots (from the base of a bunch of fresh coriander), roughly chopped

Instructions:

Create a vibrant green chilli nam jim by blending all the ingredients in a mortar and pestle or small food processor until smooth.
In a large non-stick frypan over medium heat, heat the oil. Season the fish with sea salt and freshly ground black pepper, then cook for 2-3 minutes on each side until done.
Cook the choy sum in boiling water for 1-2 minutes until tender. Drain and combine in a bowl with bean sprouts and 1 tablespoon of nam jim, toss to mix.
Plate the vegetable mixture, place the fish on top, and generously drizzle with the remaining nam jim sauce. Garnish with lime wedges before serving.

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