15-Minute Malaysian Curried Fish with Broccoli Rice

Ready in 15 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, April 24, 2022.

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If you’re looking for a quick, creamy fish curry recipe, this is the one for you. Pre-made laksa paste and coconut milk give this easy curry recipe some authentic South East Asian flavours, while the broccoli rice adds a healthy twist.

Ingredients

Rice

1 broccoli, roughly chopped
1 pack pre-cooked brown rice
1 twin pack baby bok choy, thinly sliced
1 lemon, juiced

To Serve

1 pinch of chilli flakes
100g mung bean sprouts

Fish

600g market fish, sliced 3cm
2 tsp oil
50g laksa curry paste
1 pack mild curry spices
2 tsp fish sauce
200ml light coconut milk

Steps

Roughly chop broccoli and place in a heat proof bowl with a pinch of salt. Cover with water and microwave on high for 2 minutes, until bright green and tender. While broccoli cooks thinly slice bok choy. Drain cooked broccoli and return to bowl. Add bok choy and set aside for later.
Slice fish 3cm. Heat oil in a large frypan on high heat and add fish, laksa paste and curry spices. . Cook for about 2 minutes, until fragrant. Reduce heat to low, add coconut milk and fish sauce and cook for a further 2-3 minutes, until fish is cooked and sauce has thickened. Season to taste with salt.
While curry cooks, finish rice. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 1 minute. Add to bowl with broccoli and bok choy, squeeze in lemon juice and toss to combine.
Rice with fish and sprinkle over mung beans and chilli flakes.

Nutritional Information

Energy	1602 kj 383 kcal
Protein	34.4g
Carbohydrate	21.5g
Fat	16.1g