Sweet chilli fish with pumpkin and bok choy

Total cost: $22.96 / $5.74 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 20 mins

Cooking: 15 mins

Ingredients

500g firm white fish fillets, cut into 2cm chunks: sustainable species include Pink Ling, Barramundi, Blue Grenadier, Blue-eye Trevalla.

500g pumpkin, peeled, cut into thin wedges

250g broccoli, cut into florets

1 bunch baby bok choy, trimmed, leaves separated

4 green onions, trimmed, cut into 4cm pieces

1/4 cup sweet chilli sauce

1 1/2 tablespoons lime juice

1/2 cup Thai basil leaves

4 cups steamed brown rice

Method

Spray a wok with oil and place over high heat. Cook fish in batches, tossing, for 2 minutes, until golden. Set fish aside.

Return wok to a high heat. Add pumpkin and 2 tablespoons water. Stir-fry for 3 minutes. Add broccoli and stir-fry for 2 more minutes, until pumpkin is almost tender. Add bok choy and onion; stir-fry for a further 2 minutes, until bok choy is tender-crisp.

To serve

Return fish to wok and toss with sweet chilli sauce and lime juice. Add Thai basil and toss to combine. Serve with rice.

TIP: You could use fresh coriander or mint leaves in place of Thai basil

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Sweet chilli fish with pumpkin and bok choy

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Sweet chilli fish with pumpkin and bok choy

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