Thai Red Basa (or White Fish) Broth with Pak Choi
Here is a vibrant, aromatic recipe for Thai Red Basa (or White Fish) with Pak Choi, perfectly styled to be served on a shallow plate or wide rim bowl with fragrant jasmine rice.
Key Components: Mild, flaky basa or cod fillets simmered in a fragrant broth made from vegetable stock, red curry paste, lemongrass, ginger, and garlic, loaded with baby bok choi, mushrooms, and bean sprouts.
Nutritional Profile: Very low calorie, fat-light, and packed with lean white fish protein.
Here is a vibrant, aromatic recipe for Thai Red Basa (or White Fish) with Pak Choi, perfectly styled to be served on a shallow plate or wide rim bowl with fragrant jasmine rice.
Prep time: 10 mins | Cook time: 15 mins | Servings: 2
Ingredients
- Fish: 2 firm white fish fillets (basa, cod, or haddock), cut into large portions
- Greens: 2 baby pak choi, halved lengthwise
- Aromatics & Base:
- 2–3 tbsp Thai red curry paste (adjust to taste)
- 1 can (400ml) full-fat coconut milk
- 1 tbsp vegetable oil or coconut oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, finely minced
- 1 stalk lemongrass, tender inner core bruised and finely sliced (optional)
- Flavour Enhancers:
- 1–2 tbsp fish sauce (to taste)
- 1 tbsp lime juice (plus extra wedges for serving)
- 1 tsp brown sugar or coconut sugar
- Garnish:
- Fresh cilantro (coriander) leaves
- Thinly sliced red chili or bird's eye chili
- Lime wedges
Instructions
- Sauté the Aromatics:
- Heat the oil in a large skillet or wide pan over medium heat.
- Add the minced garlic, grated ginger, and sliced lemongrass, stirring for about 30 seconds until fragrant (be careful not to burn the garlic).
- Build the Sauce:
- Stir in the Thai red curry paste and fry for 1 minute until it darkens slightly and releases its oils.
- Pour in half of the coconut milk first, stirring to combine with the paste into a rich, cohesive base. Then pour in the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
- Gently Cook the Fish & Pak Choi:
- Carefully lay the basa (or white fish) fillets into the simmering curry sauce.
- Nestling the halved baby pak choi around the fish in the pan.
- Spoon a little of the warm sauce over the top of the fish, cover the pan with a lid, and let it simmer gently for 6 to 8 minutes, or until the fish is opaque and flakes easily and the pak choi is tender-crisp.
- Finish and Balance:
- Remove the pan from the heat and stir in the fresh lime juice, tasting the sauce to adjust the saltiness (fish sauce) or sweetness (sugar) as needed.
- Plate and Serve:
- Carefully transfer a portion of the tender pak choi and a delicate white fish fillet onto a wide serving plate.
- Spoon a generous amount of the rich, fragrant Thai red curry sauce over and around the fish.
- Garnish with fresh cilantro leaves, sliced red chilies, and serve alongside steamed jasmine rice or noodles.