Coconut Sweet Potato with White Fish
26 Apr
We’ve come across a lot of succulent dishes at Market Movers, but this one will give everyone a run for their money. Easy to make, nutritious and most of all: delicious!
Ingredients
- 2 onions
- 1 inch ginger root
- 2 cloves garlic
- 250ml coconut milk
- 1 Leek: cut white root into diagonal, 1 inch pieces
- Half Onion diced mini sweetcorn, cut on the diagonal into 1 inch pieces.
- 2 sweet potato, sliced or cubed(other provisions can be added or substituted)
- 3 fillets of white fish
Method:
Discard green part of leeks and cut white root into diagonal, 1 inch pieces.Peel and thinly slice ginger root.
Either microwave or par-boil the sweet potato for 5 minutes.
Blend onion, ginger and garlic. Lightly brown the blended onion mix in a frying pan, for about 5 minutes. Add the leeks and mini sweetcorn and brown for another 3 minutes, then add the coconut milk and bring to a simmer. Add the sweet potato(or other cubed provision) and cook for a few more minutes, until it’s cooked.
Meanwhile, prepare the fish. Place the fish on a piece of aluminium foil, season and spray a little of olive oil. Grill for 3-4 minutes each side under a hot grill.
Add a green salad for a healthy side dish. (Tear lettuce into small pieces, toss in some sliced cherry tomatoes and drizzle with olive oil)
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