Blue-eye with green chilli nam jim and choy sum

  • 2 tsp olive oil
  • 4 x 180g skinless blue-eye fillets
  • 2 bunches choy sum (or other Asian greens such as bok choy), cut into 5cm lengths
  • 1 cup (80g) bean sprouts
  • Lime wedges, to serve

For Green chilli nam jim

  • 1 garlic clove, roughly chopped
  • 2 green chillies, deseeded, roughly chopped
  • Finely grated rind and juice of 1 lime
  • 2 tbs fish sauce (or to taste)
  • 1 tsp raw sugar
  • 2 coriander roots (from the base of a bunch of fresh coriander), roughly chopped


  1. To make the green chilli nam jim, use a mortar and pestle or small food processor to pound or process all the ingredients until smooth.
  2. Heat the oil in a large non-stick frypan over medium heat. Season the fish with sea salt and freshly ground black pepper and cook for 2-3 minutes on each side until cooked through.
  3. Meanwhile, cook the choy sum in a large saucepan of boiling water for 1-2 minutes until just tender, then drain well. Place in a bowl with the bean sprouts and 1 tablespoon of the nam jim and toss to combine.
  4. Divide the vegetable mixture among plates, top with fish and drizzle with the remaining nam jim. Serve with lime wedges.

Blue-eye with green chilli nam jim and choy sum

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