Mex­i­can bowl with turmeric fish and spicy mango salsa

serves / 4 prep / 20 min­utes cook / 10 min­utes

The Coffs Coast Advocate - - TASTE.COM.AU - Recipe by Chrissy Freer Photo by Jeremy Si­mons

In­gre­di­ents

1 mango, cheeks re­moved, flesh chopped

1⁄4 cup chopped fresh co­rian­der, plus ex­tra leaves, to serve

1 tbsp fresh lime juice

2 long fresh red chill­ies, de­seeded, finely chopped

4 x 125g firm white fish fil­lets

1 tsp ground turmeric

1 tbsp ex­tra-vir­gin olive oil

2 gar­lic cloves, crushed

400g can black beans, rinsed, drained

150g trimmed kale, chopped 300g (2 cups) cooked quinoa, warmed

1. 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.

2. 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.

3. 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.

4. Di­vide the quinoa among serv­ing bowls. Top with the kale mix­ture, fish and mango salsa. Serve sprin­kled with ex­tra co­rian­der.

TIP: To make 2 cups of cooked quinoa, bring 330ml (1 1⁄3 cups) wa­ter or stock to a sim­mer in a saucepan over medium heat. Add 140g (2⁄3 cup) un­cooked quinoa, re­duce heat to low, cover and sim­mer for 15-20 min­utes or un­til the wa­ter is ab­sorbed.

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