#recipee

Steam Fish Fillet

Ingredients:-

2 Fish Fillet

1 Lemon

2 Chilies (optional)

2 tsp Fish sauce

1 pinch of salt (optional)

2 leaf lettuce

Recipe:

Roll the fish fillet in a bowl. Use a spoon to line the fish sides facing upwards with fish sauce. Squeeze lemon on top of the fish fillet. Chop the chilies and sprinkle it over the fish (optional). Add a pinch of salt on the fish fillet (optional). Place chopped lettuce around the outer part of the fish fillet to fill the bowl. 

Prepare a pot with water and an elevated metal barrier. Place the bowl on the barrier once the water is boiling hot. Steam it for 15 minutes or until well done (depending on your preference). Any other steaming equipment can also be used. 

INGREDIENTS: 1 bunch Cavolo Nero 1 Tablespoon Olive Oil 2 Cloves of Garlic, crushed 2 Tablespoons Pine Nuts, roasted 1/4 teaspoon salt (optional) 1 Lemon, cut into wedges DIRECTIONS: Strip Cavolo Nero Leaves from the stem & shred. Place shredded Cavolo Nero in a large pot of boiling water for 2 minutes, then place immediately in an ice bath for 1-2 minutes to retain the bright green colour. Remove Cavolo Nero & drain. Heat Olive Oil in a frying pan & sauté garlic for 1 minute. Add Cavolo Nero & sauté over a low heat for 3-5minutes, stirring frequently. Add Pine Nuts, Salt (optional) & a squeeze of lemon juice & stir-fry for an additional 2 minutes. Serve with a wedge of Lemon www.growlink.co.nz/index.php?route=extras%2Fblog%2Fgetblog&blog_id=154

INGREDIENTS:

2 bok choy

Optional: 1-2 handfuls of greens such as spinach or silverbeet leaves, shredded

1 finger length knob of fresh ginger

2 cloves garlic

1/2 teaspoon dried chilli flakes

1 teaspoon coconut oil (I use Blue Coconut), more if needed

1 teaspoon soy sauce

1 teaspoon sherry

1 Tablespoon water or vegetable stock

Sesame oil

DIRECTIONS:

Slice each washed bok choy lengthwise in half then quarters.

Tear the washed leaves of other greens into pieces or leave whole. Peel & grate the ginger.

Dice the garlic.

Heat the coconut oil, stir & fry the stems, ginger, garlic & chilli flakes for a few seconds until softening.

Increase the heat & add the greens.

Stir fry for a minute, add the liquids (stand back!) & cook, turning as it sizzles.

Add salt & pepper to taste.

Pile on to serving plate & drizzle over a little sesame oil.

www.growlink.co.nz/steamed-bok-choy

Carrot dip is great with plain rice cakes or vegetable sticks or even dolloped over the likes of roast vegetable salad, falafels or a chicken breast.

It has warming spices such as ginger & cinnamon which make it a good one in the cooler months for digestion & circulation.

INGREDIENTS

3 medium carrots, scrubbed & sliced 1 Tbsp olive/coconut oil 1 Tbsp liquid honey 1 Tbsp finely grated ginger 1 tsp ground cumin ½ tsp ground coriander ¼ tsp cinnamon ½ lemon juice 1 clove garlic, chopped Salt & freshly cracked pepper

THE METHOD

Preheat the oven to 200 deg C & line a tray with baking paper.

Toss carrots with oil, honey & spices & then season with salt.

Roast for about 30 minutes until carrots are soft.

Transfer carrots & any juices to a food processor.

Add lemon juice & garlic & blitz until combined. Add 1-2 tablespoons water if consistency is too thick.

Season to taste with salt & pepper.

Store in a sealed container in the fridge for up to three days.