Makrut Lime Fish with Bok Choy Rice

Makrut Lime Fish with Bok Choy Rice

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, April 28, 2019.



  • 1 pack market fish
  • 1 pack makrut lime emulsion
  • 1 pack coconut lime crumb


  • 1 baby bok choy, thinly sliced
  • 1 capsicum, thinly sliced
  • 1 pack brown rice with quinoa
  • 1 pack mung bean sprouts
  • 1 pack sweet chilli dressing

From the Pantry

  • oil
  • salt + pepper


  1. Before you start, preheat oven to fan bake 200°C (to bake fish).
  2. Prep fish Pat fish dry, cut any larger fillets in half and place on a lined oven tray. Spread with a little makrut lime emulsion (about 1 tsp per fillet) and reserve remaining, to serve. Sprinkle with coconut lime crumb.
  3. Cook fish Bake for 6-8 minutes (on middle oven rack), until just cooked.
  4. Meanwhile, prep bok choy & capsicum Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes. Toss in a bowl with bok choy, capsicum, mung bean sprouts and sweet chilli dressing.
  5. Serve rice salad with fish and remaining makrut lime emulsion.

Nutritional Information

Energy 2362 kj
565 kcal
Protein 39.9g
Carbohydrate 43.2g
Fat 25.2g