Tag Archives: Fish

Thai Green Curry with Fish

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Thai Green Curry with Fish

Thai Green Curry with Fish

Enjoy a light Thai inspired dish using your favourite vegetables and protein. Try using fish instead of chicken for a new twist on the classic.

Serves: 4
Cooking time: 30 minutes

Ingredients

400ml reduced fat coconut milk
250ml reduced salt chicken stock
2-3 tablespoons green curry paste
3 kaffir lime leaves, finely shredded
300g pumpkin, peeled and chopped
500g Sealord Simply Natural frozen dory fillets*
230g can bamboo shoots, drained
600g Birds Eye frozen vegies (eg green beans, carrot, broccoli)*
1 tablespoon fish sauce
1 tablespoon palm sugar, grated
2 tablespoons Thai basil leaves, torn
1 ½ cup Sunrice Doongara clever white rice*
2 stalks lemon grass, halved

Make this meal healthier by using Tick approved ingredients.
*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Put the coconut milk, stock, green curry paste and kaffir lime leaves in wok or large pot and bring to the boil.  Cook over a high heat until the sauce starts to thicken slightly.  Add the pumpkin and simmer for 10 minutes or until it starts to soften

2. Add the fish and bamboo shoots, reduce the heat and simmer for 10 minutes or until the fish is cooked through.  Add the Birds Eye frozen vegies, fish sauce and palm sugar and cook uncovered until the vegetables are soft.

3. Remove from the heat and stir through half the basil leaves.

4. Put the rice, lemon grass and 4 cups of water in a pot, bring to the boil and cook over a high heat until steam holes appear in the top of the rice.  Reduce the heat to low, cover and cook over a low heat for 10 minutes or until all the liquid is absorbed and the rice is tender.  Transfer rice to bowls, spoon over curry and scatter with remaining basil leaves.

Recipe source…..www.heartfoundation.org.au

For More Yummy Recipes visit Our Website Pasgroup

 

Fish with Moroccan lentil salad

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Fish with Moroccan lentil salad

Fish with Moroccan lentil salad

This light dish is packed full of mouthwatering flavours, and is perfect for a summer lunch or dinner.
Serves 4
Cooking time: 6 minutes
Ingredients
420g can no added salt brown lentils, rinsed and drained
1/3 cup currants
1/4 cup pepitas, toasted* (see Tip)
1 long red chilli, seeded and finely chopped
1 small red onion, finely chopped
1/2 cup mint leaves, chopped
1/2 cup flat leaf parsley
1 orange, rind finely grated and juiced
1 tsp ground cumin
3 tsp olive oil*
1/2 tsp brown sugar
Cracked black pepper, to season
Olive oil spray*
700g skinless snapper fillets, trimmed, and cut into smaller pieces if large
Lemon, to serve*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Combine the lentils, currants, pepitas, chilli, onion, mint, parsley and orange rind in a large bowl. Toss well to combine. Combine 1/4 cup of the orange juice, cumin, olive oil, sugar and pepper in a screw-top jar and shake until well combined. Pour the dressing over the salad just before serving and toss to coat fully.

2. Preheat a barbecue flat-plate or large non-stick frying pan on medium-high. Lightly spray with oil. Season the fish with cracked black pepper. Cook for 2-3 minutes each side or until light golden and just cooked through. Serve with the lentil salad and lemon.

​Tip Pepitas are the edible seed of the pumpkin that have been dried. You will find them where all the nuts are in the supermarket. They are nutritious and add crunch to salads. To toast them place them onto a baking tray and roast in 220°C (200°C fan-forced) oven for 3-5 minutes. Alternatively, dry roast in a non-stick frying pan frying pan over medium-high heat. Watch carefully as they can burn easily.