This fine and healthy recipe borders between a soup and an entre, probably hedging on the side of the main course / entre given the rice and a generous portion of fish. It’s a savory take on a traditional Thai yellow curry, and can be made extra spicy for those who love their food hot. The white fish is fluffy and has a great texture, and the dish itself can be cooked in a relatively short amount of time. This is a great meal to prepare for a small dinner party of between 4 and 6 people.
For a recipe yield of about 2 complete servings, follow these instructions.
2 pieces fresh white fish
2-3 medium size organic bell peppers (red, yellow or green)
1 Jalapeno Pepper (organic)
2 green onions chopped (organic)
2 bulbs of shallots (organic)
2 sticks of celery (organic)
1/2 a head of cauliflower (organic)
2 scallions strings (organic)(green lengths to be used to tie fish up)
1/2-inch thick coin of ginger (organic)
1 cup of veggie stock (organic)
1/2 can of coconut milk
Lime zest (organic lime)
1/2 lime squeezed
1 Tbsp agave nectar
1 1/2 inch think ring of ginger root (minced)
4 leaves of basil (organic)
1 Tbsp coconut oil
Salt & pepper to taste
On one side of the fish, add salt and pepper and a pinch of ginger and basil. Roll the fish from the larger side and tie a scallion around the fish to hold it together.
Sauté veggies (cauliflower, the rest of the ginger, peppers, jalapeno, and shallots) in coconut oil in a medium-sized saucepan. Sauté on medium low heat for about 5 minutes. Then add the coconut milk, veggie stock, agave nectar, lime zest and lime juice. Bring to a slight boil and then lower heat to a simmer.
Set the fish gently on top of the veggies, squeeze more lime on top, cover and let simmer for 8-10 min. Just around 6 minutes of cooking time, add the rest of the basil to the pot.
Serve over wild rice for a candida-friendly recipe, or substitute your favorite rice (brown rice or a fluffier jasmine or basmati will all work well).
Garnish with chopped green onions and basil leaf.