| | Mexican bowl with turmeric fish and spicy mango salsa
Mexican bowl with turmeric fish and spicy mango salsa
09 January 2020
Mexican bowl with turmeric fish and spicy mango salsa 4.3-5 9
  • Calories: 1500 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Combine the mango, coriander, lime juice and half the chilli in a bowl. Set aside. Dust the fish fillets with the turmeric to lightly coat.
  2. Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat. Cook the garlic and remaining chilli, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted. Cover to keep warm.
  3. Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.
  4. Divide the quinoa among serving bowls. Top with the kale mixture, fish and mango salsa. Serve sprinkled with extra coriander.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 1 mango, cheeks removed, flesh chopped
  • 1/4 cup chopped fresh coriander, plus extra leaves, to serve
  • 1 tablespoon fresh lime juice
  • 2 long fresh red chillies, deseeded, finely chopped
  • 4 x 125g firm white fish fillets
  • 1 teaspoon ground turmeric
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, crushed
  • 400g can black beans, rinsed, drained
  • 150g trimmed kale, chopped
  • 300g (2 cups) cooked quinoa, warmed
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