Chilli and lime fish with baby bok choy

This tasty Asian-inspired chilli and lime fish with baby bok choy recipe is packed full of flavour and is still low in calories.

Serves: 4
Ingredients: 11
Serving size: 376 g
Total calories: 498
Protein: 49.59 g
Fat: 10.16 g
Carbohydrates: 48.77 g
Fibre: 1.6 g


  • 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


  1. 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.
  2. Brush the fish fillets with the leftover lime juice mixture. Grill for 2 to 3 minutes on each side.
  3. Serve fish sprinkled with coriander leaves on a bed of rice. Place bok choy on the side of the rice.
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