Recipe: Nutrition
Dairy-free
Egg-free
Wheat-Free / Gluten-Free
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Weight Management
Directions
Prep Time
5 minutes
Cook Time
15 minutes
Ready in
20 minutes
- 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.
- 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.
- 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.
- 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.
Nutritional Information
Serving Size
1
Per Serving
Calories 280, Calories Fat 80, Total Fat 9g, Saturated Fat 4g, Cholesterol 50mg, Sodium 260mg, Carbohydrate 27g, Protein 24g
Serving Size | 1 |
Calories | 280 |
Calories Fat | 80 |
Calories (fat) extra | 28 |
Total Fat | 9g |
Total Fat (extra) | 14 |
Saturated Fat | 4g |
Saturated Fat (extra) | 20 |
Cholesterol | 50mg |
Cholesterol (extra) | 17 |
Sodium | 260mg |
Sodium (extra) | 11 |
Potassium | 525mg |
Carbohydrate | 27g |
Carbohydrate (extra) | 9 |
Fiber | 3g |
Fiber (extra) | 12 |
Sugars | 2g |
Protein | 24g |
Omega3 | 0g |
Vitamin A | 3281IU |
Vitamin A (extra) | 66 |
Vitamin C | 34mg |
Vitamin C (extra) | 58 |
Iron | 1mg |
Iron (extra) | 11 |