- 1 cup brown rice
- 1 lime
- 230g peeled, deveined prawns (about 16 prawns)
- 230g skinless dorado, cut into
- 5cm chunks
- 2 large shallots, finely chopped
- 1 tsp sugar
- 2 tbsp plus 1 tsp fish sauce
- salt and pepper
- 170g bok choy
- 3 spring onions
- 2 cups packed fresh coriander stems and leaves
- 2 tsp vegetable oil
- 2 cups hot water
- 1 cup frozen peas
- Cook rice according to instructions and keep in a warming draw or heat up when about to serve.
- From lime, grate 1 teaspoon zest into a large, resealable plastic bag. Cut lime into wedges and set aside for serving.
- To bag, add prawns, dorado, shallots, sugar, 2 tablespoons fish sauce, a pinch of salt and ½ teaspoon freshly ground black pepper. Seal bag; turn to coat. Refrigerate for 20 minutes.
- Meanwhile, thinly slice bok choy and spring onions, and coarsely chop coriander.
- In a 4-litre pot, heat oil on medium. Add prawn mixture and cook for 5 minutes or until shallots are tender, stirring occasionally. Add water; heat to boiling on high, then reduce heat to maintain a steady simmer. Cook for 4 minutes, then stir in peas. Cook for 1 to 2 minutes or until hot. Stir in bok choy, spring onions and coriander. Cook for 2 minutes or until bok choy is crisp-tender. Stir in remaining fish sauce.
- Divide rice among 4 bowls; top with soup. Serve with lime wedges.
Each Serving About 1 050kJ, 23g protein, 31g carbohydrate, 4g total fat (0g saturated), 5g fibre, 96mg cholesterol.
to our Free Good Housekeeping Newsletter