industry health club recipes

RED CURRY SNAPPER

Serving Size: Serves 2
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes

Ingredients:

1 Tbsp red curry paste
1 cup light coconut milk
1 tsp brown sugar
Juice of 1 lime
1 small head bok choy
1 tsp canola oil
2x150g red snapper fillets
Salt & pepper to taste
1 cup sliced shiitake mushrooms

Method:

In a small saucepan, combine the red curry paste, coconut milk & brown sugar. Cook over a low heat until the sauce thickens slightly, about 10 minutes, then add half of the lime juice. Chop the bok choy into bite sized pieces & steam until it is slightly tender but still firm. Put the oil in a pan over medium heat. Season the fish fillets with slat & pepper & place them skin side down in the pan. Cook for 5 minutes, until the skin is crisp & golden. Flip & cook for a further 3 minutes, until the fish flakes with gentle prodding from a fork. Remove the fillets from the pan & immediately add the shiitake mushrooms, bok choy & remaining lime juice. Cook for 3 minutes. Divide the vegetables between 2 plates, place a fillet on top of each & drizzle the curry sauce around the fish. Can serve with steamed rice.

Additional Information:

Nutritional Information (per serve)
Kilojoules: 1630kj
Protein: 45g
Carbohydrates: 23g
Fat: 14g
Saturated Fat: 7g

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