Blue-eye with green chilli nam jim and choy sum


  • 2 teaspoons 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


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


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide the vegetable mixture among plates, top with fish and drizzle with the remaining nam jim. Serve with lime wedges.

Recipe Supplied By Taste: CLICK HERE