Asian Fish Stew
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.
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
  1. 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.
  2. Blend this mixture with the coconut milk and liquid aminos. Return to the pot and bring to a boil.
  3. 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.
  4. Divide into serving bowls and top with the chopped scallion and red cabbage.
Recipe by EPJHealth at