Red curry haddock with bok choy and mushrooms

Ingredients

• 2 haddock fillets
• 1 cup coconut milk
• 1 Tbl red curry paste
• 1/2 Tbs brown sugar
• 2 cups sliced mushrooms
• 8 baby bok choy
• 2 Tbs canola oil

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Preparation

• In a small saucepan, combine coconut milk, curry paste, and brown sugar. Cook over low heat until mixture slightly thickens, about 10 minutes.
• Boil water then add bok choy until slightly tender but still firm, 5 minutes. Drain and plate.
• In a sautee pan, heat oil on medium. Salt and pepper the fish, then add it skin-side down in the pan.
• Cook 4-5 minutes, then flip and cook about 3 minutes or until the fish flakes when proded with a fork. Remove fish, and plate on top of the bok choy.
  
• Immediately add the mushrooms to the sautee pan, with lime juice if desired. Cook about 4 minutes, then place them atop the fish. Drizzle curry sauce over fish.

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