I was racing back in a cab from a meeting to pick up the little man from school. By the time we got home, it would be 6.30pm. I had bought flat head fish that day with the intention of making my fish fingers but getting all of that organised was going to mean we wouldn’t be eating until 7.30. So, something needed to be done, plus I craved something exotic tasting, and it had to be mild for the little man.
This is what happened. It may look like lots of ingredients = lots of time, but trust me when I say it was a really quick whack-everything-in situation. If you don’t have ginger, fresh garlic or one of the spices, it honestly won’t matter too much. Just adapt. I hope you enjoy it!
It’s super tasty and mild enough for kids. If they’re super fussy about the flavours, just use the whole can of coconut milk to make it even milder.
Real Food. Happy Bodies.
Cook time: 15 minutes
500 g white fleshy fish – flathead or snapper for ‘fall apart’ texture, or blue eye or ling for firmer ‘chunky’ vibe
1 tin 400ml coconut milk, to use 1.5 cups
2 tbsp coconut oil
40 g butter (just double your coconut oil if you’re dairy free)
6 stalks spring onion / scallion, chopped
1 clove garlic, fine chopped
2 cm fresh ginger, peeled
1 tsp mild Indian curry powder
½ tsp fennel seeds
½ tsp coriander seeds, smashed with a flat side of a knife to break open
½ tsp sea salt
1 tsp onion powder (optional)
1. Fry your fats on medium heat
2. Add the whiter chopped halves of the spring onions/scallions, the fennel seeds, curry powder, coriander seed and ginger and fry for a minute or two
3. Salt the fish and then add it to the pan with the garlic scattered. Turn it over after 1-2 minutes.
5. Add 1.5 cups of the coconut milk and scatter almost all the green chopped spring onion/scallion in too.
6. Bring to a simmer for 8-9 minutes until fillets are able to be flaked apart (just test with one rather than breaking them all up)
7. You’re done. Yes. This is an ACTUAL 15-minute meal.
Serve over a bed of whatever you like – cauli rice, zoodles, rice noodles, rice and zucchini (I had 2 cups of cooked red rice in the fridge so I grated two medium zucchinis and tossed the grated zucchini through the rice as I warmed it back up in a pot with ¼ cup of coconut milk to avoid sticking.)
This is a favourite way of saying “you can have your carbs and I can have my veggies. We all win!”
Garnish with finely sliced spring onions, the green ends you have left, or coriander, which I had none of, but I’m sure would taste gorgeous.
Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.
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