Sole and Bok Choy in Coconut Broth
Stir in a bit of Sambal Oelek or harissa at the end if you like a bit of spice in your curry and are not avoiding nightshades. This is excellent served with cauliflower rice.
Servings 2
Calories 629kcal
Ingredients
- 1 1/2 teaspoons ground coriander
- 1.2 teaspoon cumin
- 1/2 tablespoon ginger grated
- 2 garlic cloves minced
- 1/2 teaspoon ground turmeric
- Salt and pepper
- 1 tablespoon avocado oil
- 1/2 onion minced
- 13.5 ounces coconut milk
- 1 tablespoon monk fruit granulated
- 1 teaspoons tamarind paste
- 1 pound sole cut into 1 inch pieces
- 2 tablespoons fresh cilantro chopped
- 1/2 pound baby bok choy halved
- cilantro for garnish, optional
Instructions
- Heat one tablespoon of avocado oil, in a sauté pan over medium heat and when hot, add the onion. Cook until the onion softens and caramelizes, 5-10 minutes. Add the spices and cook until fragrant, about one minute then add garlic and cook one minute more. Add the coconut milk, sweetener, and tamarind and bring to a boil. Reduce the heat to a simmer and cook until slightly thickened. Season to taste with salt and pepper.
- Season fish with some salt and pepper and then add both the fish and bok choy to the sauce at a simmer and cook for 4 minutes, or until cooked through. Taste again for seasoning. Garnish with cilantro, if desired
Notes
You can substitute lime juice for tamarind paste but the tamarind does add a depth of flavor and is worth looking for. You can find it in the Asian section in most supermarkets.
Nutrition
Calories: 629kcal | Carbohydrates: 12g | Protein: 33g | Fat: 53g | Saturated Fat: 38g | Cholesterol: 102mg | Sodium: 701mg | Potassium: 867mg | Fiber: 1g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 8mg