Asian Fish Stew
Author: Elizabeth Peyton-Jones
Recipe type: Mains
Turmeric is a great detoxer, ginger is also a very good circulatory herb as is red chilies. They both help you lose weight.
Ingredients
Serves 2
- 2 tbsp coconut oil 1 shallot, peeled and chopped
- 2 garlic cloves, peeled and crushed 2 cm fresh gingerroot
- 1 tomato, chopped
- 1 red chili, seeds removed
- 1 tsp cumin seeds 1 tsp caraway seeds
- ½ tsp cardamom
- ½ tsp turmeric
- 200ml coconut milk
- Dash of liquid aminos
- 225g seasonal, sustainably caught fish, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and diced
- 1 scallion, finely chopped
- 30g red cabbage, shredded
Instructions
- In a large stockpot, heat the coconut oil. Gently fry the shallot, garlic, and ginger for 2-3 minutes until softened. Add the tomato and spices and cook for a further minute until fragrant.
- Blend this mixture with the coconut milk and liquid aminos. Return to the pot and bring to a boil.
- Add the fish and cook for 5-7 minutes, depending on the thickness of your pieces. Add the asparagus in the last 2 minutes of cooking.
- Divide into serving bowls and top with the chopped scallion and red cabbage.
