This tasty Asian-inspired chilli and lime fish with baby bok choy recipe is packed full of flavour and is still low in calories.
2 tbsp cold pressed olive oil
2 tbsp ginger, grated
1 tbsp fish sauce
2 tsp rice syrup or brown sugar
2 tbsp lime juice
2 tbsp sweet chilli sauce
2 cloves garlic, crushed
2 bunches baby bok choy
4 snapper fillets or fish of your choice, washed
1 cup coriander leaves
Steamed jasmine or basmati rice
Combine chilli sauce, lime juice, oil, sweetener, ginger, garlic and fish sauce. Add all but 2 tablespoons of mixture to a wok and bring to the boil. Add bok choy, cover and cook. Stir until leaves are bright green and stalks feel tender (around 2 minutes). Remove from heat and keep warm.
Brush the fish fillets with the leftover lime juice mixture. Grill for 2 to 3 minutes on each side.
Serve fish sprinkled with coriander leaves on a bed of rice. Place bok choy on the side of the rice.