Recipe By @longevity_nutritionist
We’ve blinked and suddenly it’s winter. We’ve dug out the heater, started donning at least four layers and find ourselves constantly muttering, “Geez, it’s bloody cold out there” to everyone we pass by.
But what comes with the winter season? The need for comforting, warm dishes to make your belly feel mmm-mmm just right. We’re talking curries, casseroles, and good old meat-and-three veg disguised under layers of cream, butter and oil.
Instead, that comfort can quickly turn into a sluggish, tired, oh-why-did-I-eat-that feeling. This winter, skip the heavy stuff and say hello to Erin’s aromatic, full-of-flavour spicy that delivers all the extraordinary (without the dairy).
Adding in MCT Liquid Coconut Oil will give you fast energy, brain support, and the kind of fuel that keeps you feeling sharp, not sluggish.
Ingredients
- 200ml Raw C Straight Up Coconut Milk
- 2White Fish Fillets
- 1tbsp Raw C MCT Premium Liquid Coconut Oil
- 1lime, juiced and zested
- 2garlic cloves, minced
- ½shallot, finely sliced
- 1tbsp smoked paprika
- ½tsp cumin
- 1tsp chilli flakes
- 1tsp sea salt
- ½cup jasmine rice
- 1½cups pineapple, cubed
- 1½shallots, finely sliced
- 1jalapeno, finely sliced
- ¼cup spring onion, finely sliced
- ¼cup coriander, finely sliced
- 1lime, juiced
- 2tsp sea salt
Method
- To create a marinade, whisk the Raw C MCT Liquid Coconut Oil, lime juice, minced garlic, smoked paprika, cumin, chilli flakes, and sea salt in a medium bowl.
- Add the white fish fillets, coat well in the marinade, and set aside.
- In a separate bowl, mix all the pineapple salsa ingredients. Set aside to let the flavours develop.
- Heat Raw C MCT Liquid Coconut Oil in a large lidded pan over medium heat. Sear the marinated fish for three minutes on each side, or until golden. Remove carefully and set aside.
- Lower the heat and sauté the sliced shallots for two to three minutes, until softened.
- Stir in the Raw C Straight Up Coconut Milk, lime juice, and lime zest. Simmer gently for five minutes.
- Return the fish fillets to the pan, cover, and cook on low for 15–20 minutes, until the sauce thickens and the fish is tender.
- While the fish cooks, prepare the jasmine rice according to your preference.
- To serve, spoon jasmine rice into bowls, load up with coconut curry sauce, pile on the pineapple salsa, drop the fish fillets on top, and finish with a hit of fresh coriander.
Enjoy!
