1 Place garam masala, cumin and fish fillets in a medium sized bowl. Toss to coat. Season with salt and pepper.

2 Place seasoned fish fillets on a large oven tray lined with foil.

3 Cook under a hot grill, for about 10 minutes, turning halfway through cooking, or until tender. Flake fish fillets into large pieces.

4 Meanwhile, place evaporated milk and coconut essence in a medium saucepan. Bring to boil. Add chopped eggplant. Simmer, covered, stirring occasionally,
for about 3 minutes, or until tender. Add bok choy and carrot. Simmer, covered, for about 2 minutes, or until bok choy is wilted. Remove from heat. Add chopped fresh coriander. Stir to combine. Season with salt and pepper.

5 Serve coconut vegetables topped with flaked fish. Garnish with extra fresh coriander leaves.

per serve 1058 kJ 3g fat

Click here for more New Idea recipes.