A new year a new you…apparently. I’m not a resolution kind of girl – at New Year or any other point in the year and I’m not known to diet. But every now and then I like to slightly overhaul my eating habits and reset the wrongs that have crept back in.
After a digestive overload at Christmas I returned to Singapore feeling in need of fresh clean food. Friends of ours were starting the Clean diet and I liked the sound of it –they told me I’d feel 10 years younger, have a ton of energy and drop any extra pesky weight hanging around – music to my ears until I realised I would only be able to drink breakfast and dinner. I almost did it. I printed out all the recipes and kept reminding myself how amazing I’d feel. I’d be a new me.
In the end I decided to stick with the old me. But I have fallen in love with some of the recipes I found in the Clean diet and have added them to our regular menu. This was today’s lunch. Super delicious and healthy.
Adapted from the Clean Chef Franky G
8-12 ounces firm white fish (hake, halibut, cod)
½ cup coconut milk
¾ cup shredded coconut
1 tablespoon curry powder
1 teaspoon sea salt
Pickled Red Onions
1 small red onion
2 tablespoons brown rice vinegar
1 tablespoon coconut nectar (sugar to those of us who aren’t “clean”)
pinch of sea salt
1 ripe mango, peeled and diced
1/8 cup coriander, roughly chopped
2 teaspoons grated ginger root
fresh squeezed juice and zest of 1 lime
Lettuce leaves (as shells) any kind works (you will need 1 per piece of fish)
If you can, prepare the pickled onions ahead of time. I usually make a larger quantity and keep them in a sealed container in the fridge so that I have some ready to use. Thinly slice the red onion and mix in a bowl with the vinegar, coconut nectar (or sugar) and sea salt. If you don’t have time to make this ahead, then don’t worry as this pickle still tastes delicious even if only made half an hour before you are going to eat.
Make the mango salsa by mixing the mango, coriander, ginger and fresh lime juice and zest together. The original recipe blends these ingredients together to make a smooth salsa but I like to leave it chunky.
Wash and dry your lettuce leaves.
Cut the fish into finger sized pieces. Dip each piece in the coconut milk, then roll it into the curry-coconut mixture, coating all sides. Heat some oil in a pan over medium heat and cook the fish on both sides until lightly golden and the fish is cooked through.
To eat, take one lettuce leaf and fill with a cooked fish finger, a spoonful or two of mango salsa and top with the pickled onions. Eat like you would a taco, with your hands. Delicious.