Recipe of the Week: Mexican Bowl with Turmeric Fish and Spicy Mango SalsaDecember 7 2018
This hearty and healthy bowl is full of delicious, nutrient-rich ingredients like white fish fillets, turmeric, black beans, fresh mango and crisp kale leaves.
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
To make 2 cups of cooked quinoa, bring 330ml (11 ⁄3 cups) water or stock to a simmer in a saucepan over medium heat. Add 140g (2⁄3 cup) uncooked quinoa, reduce heat to low, cover and simmer for 15-20 minutes or until the water is absorbed.
Recipe by Chrissy Freer for Taste Magazine