Green curry with cod and shanghai paksoi
Easy green curry with paksoi, quinoa-bulgur mix, Thai wok vegetable, coconut milk and haddock.
Preheat the oven to 200 ° C.
Clean the bok choy and cut into strips of 1 cm wide.
Mix the quinoa-bulgur, bok choy, wok vegetable, coconut milk and green curry paste in a bowl and spread over a baking sheet covered with baking paper.
Sprinkle the fish fillet around with pepper and salt, cut into 3 cm pieces and spread over the baking sheet.
Cover with aluminum foil and cook for approx. 20 minutes in the oven.
Meanwhile, clean the lime, grate the green skin off and cut the lime into segments. Remove the baking sheet from the oven and carefully remove the foil.
Divide everything over deep plates and divide the lime zest over it. Serve with the lime wedges.
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