Recipe
35 minshere
Recipe
Ingredients
2 tbsp vegetable oil
1 large onion
Finely diced 1 tbsp fresh ginger
Crushed 4
Garlic cloves rushed
2 tbsp curry powder
1 cup water
½ cup coconut cream
600 g fish fillets
200 g bok choy, washed and chopped
1 large tomato diced
¼ cup fresh coriander, chopped
Pineapple and mango salsa
1 pineapple, diced
1 medium mango, diced
½ small red onion, finely diced
1 medium tomato, diced
2 lemon/lime juice
¼ cup fresh coriander , chopped
1 fresh chilli , chopped
Seafood used
Cooking method
Heat oil in a medium sized saucepan
Add onion and cook slowly until soft
Add ginger, garlic and curry powder and continue to cook for another minute
Add water and coconut cream and cook gently for 10 minutes
Add fish, bok choy and tomatoes and cook for approximately 5 minutes or until the fish is cooked through
Sprinkle with coriander before serving
Pineapple and mango salsa
Mix all salsa ingredients together and refrigerate until ready to serve
Nutrition Facts
Per serve
Energy 1121kJ
Total Fat 11.4g
Saturated Fat 3.4g
Total Carbohydrate 12.6g
Sugars 11.5
Total Fat 3.3g
Sodium 197mg
This recipe has been developed by the Heart Foundation. The Heart Foundation provides support for the hospitality industry with resources, tools and information to help chefs produce exceptional, healthy food. For more information and recipes visit the Hospitality Hub.