1 tbsp grated fresh ginger
1 tbsp organic tumeric
1 clove garlic, smashed
1 tbsp wheat free tamari
3 tbsp virgin olive oil
pinch ground pepper
2 x 200g white fish fillets (snapper is great)
1 bunch coriander - leaves and stalks
1/4 cup coconut water or filtered water
Combine ginger, tumeric, garlic, tamari, lime juice and olive oil into a bowl.
Fold in the finely chopped coriander.
Spoon paste over the fish fillet and massage well on both sides.
Heat pan over medium heat and add the fish.
Pour in 1/4 cup of liquid and place lid on and reduce heat.
Cook on low to medium heat for eight minutes - occasionally coating fish with the juices.
Serve with steam greens topped with tsp of organic butter.