While I’m doing The Whole 30 I’m not allowed to have my usual tamari stirfry due to its soy content. And when I opened my veggie box this week I saw a few little fingers of tumeric. Fantastic, I thought! Time for a yellow curry inspired fish stirfry!
- 2 fillets white fish – try and find sustainably sourced white fish
- 8 cups chopped veggies – I usually have a mixture of the following carrot, broccoli, baby corn, snowpeas, zucchini, mushroom, capsicum, sweet potato, asian leafy greens
- 1 onion, cut in to wedges
- 1 long red chilli, deseeded and finely chopped
- 1-2 inches ginger, grated
- 1-2 inches tumeric, grated
- Around 1/3 cup coconut milk
- 1 tablespoon oil – I use coconut oil for cooking
Check the fish has no bones or scales by running your hands over the fillets. Grill the fish in a pan on medium heat.
While the fish is grilling heat a wok to medium, add the oil and sautee the onion until slightly softened. Add in the chilli, ginger, and tumeric, cooking for a further minute. Crank up the heat, then add in the coconut milk and veggies – throwing the softer veggies in last so they don’t overcook – especially leafy greens which I throw in when I’m 30 seconds away from serving.
When the veggies are cooked segment the cooked fish, toss it through, and serve.
- To turn this in to a yellow curry, add extra coconut milk, and rather than grilling the fish and stirfrying the veggies, allow it all to simmer in a pot for around 20-30 minutes
Prep time 7 minutes
Cooking time 10 minutes