(Gluten Free | Can be Dairy Free and Paleo-Friendly) One goal I have for 2017 is to eat more fish…as you might be able to see from my previous blog post 🙂 I’ve never really considered myself a ‘fish person,’ but I’m finding new ways to eat the highly nutritious food in a way that I actually like! For this recipe, I was inspired by Whole Fork’s Fish Taco Bowl. This recipe ticks two really important boxes for me: super easy/quick (it took less than 30 minutes even with frozen fish) and incredibly tasty! Go try. I promise you won’t be disappointed. The below ingredients make salad bowls for two. Enjoy! xxx Continue reading “Fish Taco Bowl”
(Gluten-Free, Dairy-Free | Pescatarian & Paleo-Friendly) Happy New Year! Many of you may be trying to make healthier choices in 2017. Way to go you! Eating more fish is a great way to improve your diet. This article from Authority Nutrition outlines 11 Health Benefits of Eating Fish, if you want to know more! I am one of those people who isn’t entirely excited about fish unless it doesn’t taste too ‘fishy.’ The amazing flavour of this recipe makes it just the ticket to get all the benefits of fish without all the fishiness so enjoy!
- 2 medium- sized regular potatoes
- 2 medium-sized sweet potatoes
- 2 Tbsp extra virgin olive oil
- 1-2 fresh chillies, chopped (depending on how spicy you like)
- 3-4 spring (green) onions, chopped
- Thumb-size piece of fresh ginger, grated
- 1-2 sticks of fresh lemongrass, optional (Use only the bottom 4 inches or so then peel off any dry/tough outer layers before finely chopping or mincing)
- Salt, pepper and chilli powder to taste
- Fish pie mix (a pre-made ¾ lb mix of fresh or frozen fish like smoked Pollock, haddock, white fish and salmon)
- 1 can of coconut milk
- 1 can of chopped tomatoes
- 2 handfuls of spinach (or pak choi)
- 2 Tbsp fish sauce
- Pre-heat oven to 180C (350F).
- Peel sweet and regular potatoes (if you don’t like peels in your mash). Chop potatoes into quarters to reduce boiling time. Cover potatoes with water and boil until soft. Once cooked, remove potatoes from water and mash by hand.
- Add olive oil, chillies and onions to large frying pan and cook for 3-5 minutes. Add ginger, lemongrass and seasoning to taste. Cook until everything is softened.
- Add fish pie mix, coconut milk and tomatoes to frying pan. Cook on high heat until it starts to bubble and reduce.
- Add fish sauce.
- If the sauce needs to be thicker so that the potato mash can sit on top of it in a dish, add a tablespoon of gluten-free or corn flour to the sauce and mix in until thickened.
- Mix in two large handfuls of spinach (or pak choi) to the sauce. It should look something like this.
- Put the sauce in a large baking dish (11×13 inch). Cover with mashed potatoes and spread so that potato mixture covers the baking dish.
- Bake the fish pie until the mash is browned and crispy on top with bubbling mixture underneath (about 20 minutes).
Thanks to Kate Craigie for sharing this gem of a recipe with me! 🙂 It is SO YUM! xx