Blue-eye with green chili nam Jim and Choy sum

Blue-eye with green chili nam Jim and Choy sum
Serves: 1
  • Skinless blue-eye fillets
  • 2 tsp olive oil
  • 2 bunches Choy sum (cut into 5cm lengths)
  • 1 cup bean sprouts
  • 1 garlic clove (minced)
  • Lime wedges (for serving)
  • 2 green chilies (deseeded, roughly chopped)
  • Fresh lemon juice
  • 2 tsp fish sauce
  • ¼ tsp raw sugar
  • 2 coriander roots (roughly chopped)
  • Ground black pepper powder
  1. • To make the green chili nam jim, pound all ingredients in a mortar and pestle till it becomes very smooth.
  2. • Take a non-stick fry pan and put it on medium flame. Add oil. Add Skinless blue-eye fillets.
  3. • Season the fish with sea salt and freshly ground black pepper powder. Let this fillet cook for 3 to 4 minutes on each side until it cooked properly.
  4. • By the meantime, in saucepan, add water and bring it to boil. Add the Choy sum. Cook it for 2 minutes until they become tender. Then drain it.
Nutrition Information
Calories: 120 Fat: 1 g Saturated fat: 0.2 g Carbohydrates: 0 g Sugar: 1.3 g Sodium: 0 mg Fiber: 0 g Protein: 21 g Cholesterol: 35 mg

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