Tom Yum Coconut Fish with Bok Choy
Serves 4, Prep 10 mins, Cook 10 mins
1 tblsp vegetable oil 250g punnet cherry tomatoes, halved 2 tblsps tom yum paste 400ml can coconut milk 1 tblsp fresh lemongrass paste 190g can whole champignons, drained,
halved 4 x 180g thick white fish fillets Steamed jasmine rice, steamed baby bok
choy and lemon wedges, to serve
1 Heat oil in a large, non-stick frying pan over a medium heat. Add tomatoes and tom yum paste. Cook, stirring for about 2 minutes, or until tomatoes are soft. Add the coconut milk, lemongrass paste and champignons. Stir to combine. Bring to boil. 2 Add fish to pan. Simmer, turning halfway, for about 8 minutes, or until fish is cooked through. 3 Serve fish with jasmine rice, bok choy and lemon wedges.