Mexican bowl with turmeric fish and delicious mango salsa
Mexican bowl with turmeric fish and delicious mango salsaChristo Hattingh2020-05-06T14:01:02+00:00
Full Recipe in Details
This healthy bowl is full of delicious, nutrient-rich ingredients like white fish fillets, turmeric, beans, fresh mango and crisp kale leaves.
1 mango, cheeks removed, flesh diced into small cubes
1/4 cup chopped fresh Butlers coriander, plus extra leaves, to serve
1 tablespoon fresh lime or lemon juice
2 long fresh red chillies, deseeded, finely chopped (optional)
4 x 125g firm white fish fillets
1 teaspoon ground turmeric
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
400g hydrated black or brown beans, rinsed, drained
1 bunch trimmed kale, chopped
300g (2 cups) cooked quinoa, buckwheat or brown rice (or mixed!)
GUIDE / INSTRUCTIONS
Combine the mango, coriander, lime juice and half the chilli in a bowl. Set aside. Dust the fish fillets with the turmeric to lightly coat. Add a little smoky paprika for extra zing. Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat.
Cook the garlic and remaining chilli, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted.
Cover to keep warm. Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.
Divide the quinoa/rice among serving bowls. Top with the kale mixture, fish and delicious mango salsa. Serve sprinkled with extra coriander.