Recipe of the Week: Mexican Bowl with Turmeric Fish and Spicy Mango Salsa

December 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.

Image credit: Jeremy Simons



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



Step 1

Combine the mango, coriander, lime juice and half the chilli in a bowl. Set aside. Dust the fish fillets with the turmeric to lightly coat.

Step 2

Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat. Cook the garlic and remaining chilli, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted. Cover to keep warm.

Step 3

Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.

Step 4

Divide the quinoa among serving bowls. Top with the kale mixture, fish and mango salsa. Serve sprinkled with extra coriander.


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