Thai Red Curry Fish with Lime & Asian Vegetables
2 medium size white fish fillets
(135 g ea)
Red curry paste (no added sugar)
2 tablespoons olive oil for cooking
2 cups of bean sprouts, broccoli, onion
rings or cabbage strips
1 tablespoon of sesame oil Squeeze of fresh lime juice
20 Minutes Total Time
- Heat oil in a fry pan. Cut the fish into small portions, about the size of half the palm of your hand. Rub the fish with red curry paste so it is lightly coated.
- Shallow fry the fish lightly on both sides. While fish is cooking, lightly steam vegetables until tender. Put mixed vegetables on a plate, top with sesame oil and lime juice.
- Serve fish to side of vegetables.