Red curry haddock with bok choy and mushrooms

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.