A light and healthy meal that is also delicious.
1 onion, sliced
1 ginger ball, grated or finely sliced
2 serving portions of raw white fish
1 cup vegetable stock
2 cloves garlic, finely sliced
1 small lime, sliced
200g/7oz baby spinach leaves
Salt and pepper
* non-stick deep pan or pot, 20cm/8 inch wide
- Lightly cook the onion and ginger on low heat constantly mixing for two minutes.
- Cut each portion of fish into two pieces and lay out over the onion and ginger, pour the stock over and cover with a lid. Keep on low-medium for 5 minutes.
- Turn over the fish and cover each piece with the sliced garlic and a slice of lime. Drop the rest of lime into the stock. Top up the pot with half of the spinach and cover with the lid for one minute. Add the rest of spinach, cover and cook for 5-7 minutes on low-medium heat. Serve the fish with broth in the risotto bowls. A healthy cracker on a side is optional.
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