Directions

1. Sprinkle fillets with curry powder. In a large nonstick skillet heat 2 teaspoons of the oil over medium heat 1 minute or until hot. Add fillets; cook 3 to 4 minutes per side or until fish flakes easily with a fork. Remove from skillet; set aside.
2. Add remaining 1 teaspoon oil to skillet. Place bok choy halves, cut side down, in skillet. Cook, covered, over medium-high heat 3 to 4 minutes or until lightly browned. Remove from skillet.
3. For the curry sauce, add coconut milk, clam juice, lime juice, lime zest and curry paste to skillet. In a small bowl combine cornstarch and 2 tablespoons water; whisk into sauce in skillet. Cook over medium heat 3 to 5 minutes or until thickened.
4. To serve, spoon 1/2 cup rice into each of 4 shallow soup bowls. Top each with 1 fillet and 2 bok choy halves. Spoon curry sauce evenly on top, sprinkle with cilantro (if desired), and serve.