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• PREP TIME: 10 mins
• COOK TIME: 15 mins
• SERVES: 2
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Ingredients

• 400g packet frozen Birds Eye Cape Hake Fish Steaks
• 1 bunch bok choy, chopped
• 1 cup bean sprouts
• Sauce
• Combine:
• Juice of 1 lime
• 2 teaspoons Thai style sweet chilli sauce
• 1 teaspoon low salt soy sauce
• 1 teaspoon minced ginger
• 2 teaspoons brown sugar
• 2 tablespoons chopped fresh coriander
• ½ teaspoon finely chopped lemon grass
• 1 small red chilli, finely chopped

Instructions

• Steam frozen fish steaks over boiling water for 15 minutes. Heat a non-stick frying pan.
• Add bok choy with 1 tablespoon water and cook until just wilted. Stir through bean sprouts and transfer to warm serving plates.
• Pour combined ingredients into pan and heat through. Place cooked fish onto vegetables and glaze with sauce.

Nutritional Information