Directions:
- Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
- Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
- Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
- Take fish out and plate.
- Add the veggies to the pan, cook for 3 minutes.
- Divide veggies onto two plates and drizzle with sauce grom pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.09 Kcal (381 kJ) | ||
| Calories from fat | 52.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 13.44mg | 4% | |
| Sodium | 29.59mg | 1% | |
| Potassium | 223.19mg | 5% | |
| Total Carbs | 1.85g | 1% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 8.21g | 16% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 143.79 Kcal (602 kJ) | ||
| Calories from fat | 82.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 9% | |
|---|---|---|---|
| Cholesterol | 21.22mg | 4% | |
| Sodium | 46.71mg | 1% | |
| Potassium | 352.3mg | 5% | |
| Total Carbs | 2.93g | 1% | |
| Sugars | 1.74g | 4% | |
| Dietary Fiber | 0.77g | 2% | |
| Protein | 12.95g | 16% | |
| Vitamin C | 2.5mg | 3% | |
| Iron | 0.8mg | 3% | |
| Calcium | 24.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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