This recipe is a surprising melee of spicy, sour and sweet, making it a unique and intriguing meal.
It is protein rich (especially when served with steamed brown rice), and only clocks 200 calories per serve. Not bad for something that easily seems restaurant quality.
I recommend choosing a firm white fish that won't break up when cooked, for example, basa or barramundi.
: 15 minutes
: 10 minutes
: 4 servings
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tbsp peanut oil
4 white fish fillets, sliced into bite sized pieces
2 red chillies, deseeded (to taste), finely sliced
2 tsp ginger, grated or minced
1 garlic clove, crushed or minced
1 lime, zest and juice of
1 tbsp brown sugar
1 tbsp white vinegar
250g snap peas, trimmed and diagonally sliced
1/2 head broccoli, cut into florets
1/2 cup coriander leaves, roughly chopped
4 portions steamed brown rice, to serve
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