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Mexican bowl with turmeric fish and spicy mango salsa
Mexican bowl with turmeric fish and spicy mango salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Nutrient-rich white fish and black bean bowl with turmeric, mango, and kale.
Ingredients:
  • 1 mango, cheeks removed, flesh chopped
  • 62.50 ml chopped fresh coriander, plus extra leaves, to serve
  • 21.00 gm fresh lime juice
  • 2 long fresh red chillies, deseeded, finely chopped
  • 4 x 125g firm white fish fillets
  • 1 tsp ground turmeric
  • 18.20 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 400g can black beans, rinsed, drained
  • 150g trimmed kale, chopped
  • 300g (2 cups) cooked quinoa, warmed
Instructions:
  • In a bowl, toss together mango, coriander, lime juice, and half of the chili. Set aside. Then, lightly coat the fish fillets with turmeric.
  • In a large non-stick frying pan or wok over medium-high heat, heat 2 tsp of oil. Saute the garlic and remaining chili for 1 minute until fragrant. Toss in the beans and cook for 1 minute until heated. Add kale and toss for 2 minutes until wilted. Cover to keep warm.
  • In a large non-stick frying pan over medium-high heat, heat the 2 tsp of oil left. Cook the fish for 2-3 minutes on each side until it turns golden and cooks through.
  • Evenly distribute the quinoa into serving bowls and then top it with the kale mixture, fish, and mango salsa. Garnish with an extra sprinkle of coriander before serving.

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