Makrut Lime Fish with Bok Choy Rice

Makrut Lime Fish with Bok Choy Rice

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 28, 2019.



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


  • 2 baby bok choy, thinly sliced
  • 1 capsicum, thinly sliced
  • 2 packs 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 packs to separate grains. Tear top and microwave in packs for 3 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 2307 kj
551 kcal
Protein 38.8g
Carbohydrate 41.8g
Fat 24.9g