By Charlotte Miller | Dietitian
Published 2 December 2024
10m
30m
4
12
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Craving something sweet, salty and light on the tummy? Check out our recipe for homemade pickled vegetables and a sticky, sharp teriyaki glaze.
Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.
This is a quick and simple recipe that uses the punchy notes of tomatillo salsa to give these fish tacos a refreshing zing.
Step 1:
Place the fish onto paper towels to remove excess water. Leave the fillets whole.
Step 2:
Blend the raw tomatoes in a food processor until it resembles a chunky purée.
Step 3:
In a pot or deep pan, heat the oil to a medium temperature. Add the onions and cook until soft.
Step 4:
Add the garlic, ginger and chilli to the pan and cook for 2 minutes, then add the turmeric and coriander powder, cooking for a further 30 seconds.
Step 5:
Add the fish stock/water and blended tomatoes, then bring to a boil.
Step 6:
Reduce the liquid by a quarter, then add the fish fillets and turn down the heat until the liquid is just simmering. Cook over a gentle heat until the fish is soft and breaks apart easily.
Step 7:
To the curry, add lemon juice and seasoning to taste (but remember that commercial fish stocks may be quite salty already).
Step 8:
Remove your curry from the heat and stir through the fresh coriander. Serve it with brown basmati rice or shredded zucchini, carrot and cabbage slaw.
