Lightly Curried Fish

A tasty light marinade for any white fish, salmon or snapper

Ingredients

4 large fillets of fish
1 tablespoon red or green curry paste
1 cup light (reduced fat) coconut milk
1 sliced mushrooms
1 cup bok choy
1 cup sliced red capsicum (red pepper)
½ teaspoon brown sugar
Lime Juice
1 teaspoon light olive/canola oil


Method

1. Simmer coconut milk, curry paste and brown sugar over a low heat, until it thickens then add juice of 1 lime.
2. Lightly cook bok choy in a little water, set aside. Lightly sear fish fillets on skillet or pan until cooked through.
3. Remove fish and lightly cook vegetables on skillet.
4. Serve fish on bed of vegetables and drizzled with curried sauce. Also works well with chicken breast or heaps of vegetables for the vegetarians.