• Cheryl Penna

Steamed fish in Ginger and Tumeric

Ingredients

  • 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 lime

  • 1 bunch coriander - leaves and stalks

  • 1/4 cup coconut water or filtered water


Method

  • 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.



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