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Thai-Influenced Fish Recipe
We recommend choosing the whole source gluten-free grains on and off of your cleanse. When grains are processed to make white rice or refined flours, the bran and germ of the grain are typically stripped. This means a loss of valuable fiber and micronutrients like selenium, magnesium, and potassium. The micronutrients and fiber help slow the absorption of these grains into your system, meaning they won’t dramatically spike your blood sugar which can cause inconsistent energy and cravings.
Ingredients:
1 pound white fish like halibut (salmon also works well)
1 tablespoon coconut oil
8 ounces mushrooms
1/2 white onion
1 red bell pepper (leave out if cleansing)
3-4 cloves garlic
1 tablespoon minced ginger
1/2 tablespoon turmeric
1/2 teaspoon red pepper flake (optional)
3 cups spinach
1 can of coconut milk
1 cup veggie broth
2 limes
Salt and pepper to taste
Directions:
Step 1: Slice onion, mushrooms, and bell pepper, if using. Mince garlic and ginger. Rinse and dry fish.
Step 2: Heat coconut oil over medium heat. Add mushrooms, onions, peppers, turmeric, red pepper flakes, and salt and pepper to the oil. Saute until softened and lightly browned (5-7 minutes). Add garlic and ginger and saute for 2 minutes.
Step 3: Pour in broth, coconut milk, juice of one lime, and bring to a boil. Immediately reduce to a simmer, add fish, and submerge in liquid. Simmer fish for 7-9 minutes, or until cooked through.
Step 4: Remove fish from liquid and set aside. Fold in spinach until wilted. Serve fish, vegetables, and a generous portion of sauce over a bed of brown rice or quinoa.
Step 5: Serve with remaining lime cut into wedges.
Recipe and photography by Kaitlyn Noble
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