Fish in Coconut Cream

Gluten, Dairy, Nut, Egg and Refined Sugar Free

This recipe is so quick, easy and healthy it has become one of my go to recipes when I’m short on time with preparing a meal.  It is of course an allergy friendly meal as well.

• 300g fish fillet of choice (we like Mahi Mahi) (cut into 3cm x 3cm squares)
• 1 large Bok Choy (the leaves finely sliced)
• 1 Brown Onion (finely diced)
• 1 Tomato (finely diced)
• 2 can Coconut Milk (2x270ml)
• Lemon to serve (optional)
• 1/4 cup Oil (cooking Oil of choice)
• 1 Chilli (finally diced)

1. Heat a large saute pan to medium heat and cook the fish through.
2. Remove fish from pan and set aside
3. Place onion and tomato into the same pan and allow to cook for 1-2 minutes
4. Add coconut milk, bok choy and chilli and mix together
5. Pop in the cooked fish
6. Allow to pan to come to a simmer
7. Serve straight away with freshly squeezed lemon, if desired

This dish is fantastic on it’s own, although goes great with cooked rice.  Left overs, if there are any, are great for lunch the next day.

Notes: Removing the seeds from the chilli will make the dish less hot.  Check the ingredient list on your coconut milk if you are not making your own, as some brands of cans, contain many additives.