Steamed Thai Green Fish Curry

Serves 2 | Under 30 minutes 

Ingredients

100g basmati rice 

2 skinless white fish fillets 

2 tbsp Thai green curry paste

2 tsp fish sauce

Juice of 1 lime 

100ml coconut milk 

Pinch of salt 

100g broccolini 

100g boy choy 

3 spring onions, thinly sliced

Small handful of Thai basil (or coriander)

1 red chilli, to serve 

1 lime, to serve 

Method 

Step 1: Rinse rice until the water runs clear, then transfer to an oven-safe dish and add 400ml of water. Transfer to the steamer for 10-15 minutes. If needed, continue cooking in 1-2 minute increments until the rice is tender and the water is absorbed. Once cooked, set aside to cool slightly, then use a fork to fluff. 

Step 2: To a medium bowl, add the curry paste, fish sauce, coconut milk and salt and mix to combine. 

Step 3: Arrange the fish onto your preferred baking tray or dish and nestle in the broccolini and bok choy. Spoon over the coconut mixture and transfer to the steamer for 9-11 minutes, or until the fish is cooked. This will vary depending on the type/size of your fish. 

Step 4: Once cooked, divide the rice and fish between two plates and garnish with spring onions, chilli, Thai basil (or coriander) and a lime wedge.