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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 353.0
  • Total Fat: 9.9 g
  • Cholesterol: 104.5 mg
  • Sodium: 1,351.3 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 39.3 g

View full nutritional breakdown of Ginger Turmeric Fish calories by ingredient
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Ginger Turmeric Fish

Submitted by: XXSERENDIPITYXX

Introduction

3 cholesterol busters, Ginger, Tumerivc and garlic! 3 cholesterol busters, Ginger, Tumerivc and garlic!
Number of Servings: 2

Ingredients

    2 large fillets of firm white fish (I used Pacific cod), skinned and cut into large chunks
    1 tblspn walnut oil
    1 clove of garlic, finely chopped
    3 spring onions, cut into 2cm pieces
    Thumb of ginger, peeled and very finely chopped
    1 tblspn brown sugar
    1 tblspn fish sauce
    1 tblspn turmeric
    Juice of a lemon
    250 ml chicken or vegetable stock
    Generous grind of black pepper
    1 yellow pepper, deseeded and thinly sliced
    2 tblspn dried mushrooms
    1 tblspn cornflour

Directions


Soak the mushrooms in a 20ml of warm water and set aside.
Heat the oil in a wok or frying pan over a medium low heat. Add garlic, ginger, spring onion and sugar. Cook for 3 mins until flavours have started to blend.
Add stock, turmeric, fish sauce, lemon juice and pepper. Bring to the boil, reduce heat and simmer for 2 mins.
Drain the mushrooms (reserving water). Add the mushrooms and yellow pepper to the pan. Cook for 2 mins.
Mix the cornflour with the reserved mushroom liquid and mix to a paste. Add to the pan and stir well.
Add the chunks of fish to the liquid and stir carefully to coat fish in the golden sauce. Cook for 3 mins more.
Serve with plain rice.


Serving Size: servers 2

Number of Servings: 2

Recipe submitted by SparkPeople user XXSERENDIPITYXX.






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