Mexican bowl with turmeric fish and spicy mango salsa
serves / 4 prep / 20 minutes cook / 10 minutes
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
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.