Basa Fish & Sweet-Chili Vegetables

4
Medium
Dinner

Characteristics

Dairy Free Without peanuts Without nuts Without Eggs Under 30 minutes

Nutritional Facts Per Serving

260
Calories
24 g
Protein
17 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 260
  • Lipides 10 g
    • Saturated fat  3 g
  • Cholesterol 75 mg
  • Sodium  500 mg
  • Carbs 17 g
    • fiber  2 g
  • Protein 24 g

Ingredients

  • 1 1/2 lb (750 g) basa fillets (or other white-fleshed fish), cut into 8 equal pieces
  • 2 tbsp (30 mL) orange juice
  • salt and white pepper to taste
  • 1 tbsp (15 mL) vegetable oil
  • 1 carrot, sliced into short, thin sticks
  • 20 snap peas, trimmed
  • 2 baby bok choy, coarsely chopped
  • 1 red pepper, seeded and diced
  • 1/2 onion, thinly sliced
  • 1 tsp (5 mL) peeled, finely chopped fresh ginger
  • 1/3 cup (75 mL) Thai-style sweet chili sauce
  • 1 tbsp (15 mL) soy sauce
  • 2 green onions, cut in 1-in./2.5-cm pieces

Method

  1. Preheat oven to 425°F (220°C). Place fish on parchment paper-lined baking sheet. Drizzle with orange juice; season with salt and pepper. Bake 12 to 15 minutes, or until just cooked through.
  2. Meanwhile, place oil in large skillet set over medium-high heat. Stir in carrot and snap peas; cook 1 min. Then stir in bok choy, red pepper, onion and ginger; cook 2 min.
  3. Add sweet chili sauce, soy sauce and 2 tbsp (30 mL) water to skillet; bring to a simmer and stir to coat vegetables. Reduce heat to low; stir in green onion.
  4. Plate 2 pieces of fish per portion and top with vegetable mixture to serve.

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