Recipe of the Week: Mexican Bowl with Turmeric Fish and Spicy Mango Salsa
December 7 2018This 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
INGREDIENTS
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
METHOD
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.
NOTES
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