So it is finally Spring time and although the weather may not warm up straight away, the sunshine today has definitely started to get me excited about including more salads into the weekly meals. With this meal here I think the salad is just as, or even more delicious than the fish and it is my version of Changs Noodle Salad (everyone knows someone that always bring the Changs Noodle Salad to the BBQ right?). I have replaced the processed noodles with complex carbohydrates from the brown rice, added some crunch from the crispy kale and toasted almonds and pumpkin seeds and swapped the dressing from 1/4 up caster sugar to just 2 tablespoons of maple syrup for some subtle sweetness.
I do also love this fish recipe though and now that the research is showing the benefits of coconut we can confidently enjoy more of it in our diets. The creaminess of the coconut milk paired with the asian flavours of chilli, kaffir lime and ginger is so simple but so tasty!
4 x sheets of baking paper
4 x firm white fish fillets
1 x long red chilli, chopped
4 x kaffir lime leaves, chopped
4 x slices of ginger, cut into thin strips
1 x can organic coconut milk
2 x bok choy, washed and sliced finely
5 x kale leaves, stem removed, cut into small leaves
4 x spring onion, chopped
1 cup mung bean sprouts
2 cups cooked brown rice
¼ cup desiccated or flaked coconut
½ cup toasted almonds and pumpkin seeds
Fresh coriander and mint leaves to serve
2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon soy sauce, 3 tablespoons olive oil.
Preheat the oven to 200°C. Place the kale leaves on a baking sheet, drizzle with some oil and place in the oven for 10-15 minutes until crispy.
Meanwhile, place each fillet of fish onto a sheet of baking paper. Top each with some chilli, kaffir lime leaf, ginger strips and a drizzle of coconut milk. Fold over the baking paper and roll up the ends to enclose the fish and bake in the oven for 12-15 minutes or until cooked through.
Place the bok choy, spring onion, mung beans, brown rice and coconut in a bowl. Combine all of the dressing ingredients and pour over the salad.
Once the fish is cooked through remove from the oven. Add the baked kale and the toasted almonds and pumpkin seeds to the salad and serve with the fish, topped with fresh coriander and mint leaves.