Lets face it, not everyone likes coconut milk or cream. I know *SHOCK.HORROR* right? Or perhaps you just can’t eat it. I created this dish while I was doing a short protocol to eliminate inflammation causing foods from my diet. Let me tell you, it is not lacking in flavour in any way, in fact it is possibly more flavourful because it’s not diluted by the coconut milk/cream. YUM! (P2 compliant for those of you on 4PFL protocol).Read More
So, it’s the end of the week, I’m scratching around in the fridge wondering what I was going to cook with my blackfish fillets. I wasn’t feeling the love for what I had originally planned and to be honest the veggies were beginning to look a little boring. But I was starving and really wanted something super tasty. Here’s what I came up with from what I had left in the fridge….
250 gms blackfish (or any protein that takes your fancy)
200 gms cauliflower
a small handful of kale
1 lonely shallot
3 little homegrown roma tomatoes
about a 1.5cm knob of ginger
1/2 tsp of turmeric
Himalayan rock salt to taste, I used a teaspoon
a sprinkle of chilli flakes
juice of 1 lime
a sprig of parsley to garnish
Throw everything except the fish into the pot and bring to the boil. Then toss the fish in and cook until the fish flakes apart easily. Done. Start to finish 15 minutes. Dinner or lunch on the table.
Make sure to throw your chicken in from the start if using and check after 15 minutes to ensure it is cooked through. Slicing it really thin will help it cook faster.