Tamari grilled fish with fried rice and alfresco salad

Tamari is probably my new favourite ingredient. I always see it in the supermarkets but never really had the opportunity to try a recipe with it, so I finally decided to give it a go and wow does it have some fantastic flavours. I paired it with the fried rice because I was actually craving rice on the day and I am so glad I fried the rice, because the tamari sauce and all the other ingredients combined together with the fried rice was a firecracker of flavour!!!!! So I am thrilled to share this with you all. 

Ingredients: - (serves 2) 

For the fish 

1 Red Chilli, finely sliced

1 bunch of bok choy

200g of white fish fillets a soft fish like barramundi (per person) 

2 TBLS tamari

2 TBLS coconut Oil

1 Garlic Clove, crushed

1inch of ginger, grated

2 tsp of manuka honey

handful of chopped coriander

lime wedges to serve 

For the rice

1 cup of basmati rice

1 Brown onion, finely chopped

1 cloved of garlic, crushed

1/2 green chilli, crushed

1 TBLS of coconut oil 

1 Tsp Tumeric 

For the afresco salad

 

2 Boiled potato's 

1 Carrot, finely chopped

1 Cup of corn 

Shallots, finely sliced

1 brown onion, finely chopped

Salt and pepper to taste 

Mayonnaise 

Method: - 

For the fish you need to marinate the fillets in all the above listed ingredients and refrigerate for approximately 30 minutes before cooking. My suggestion to cook them is place a piece of baking paper onto a baking tray, place the bok choy first then place the fillet of fish and drizzle over some of the marinade. You want to make parcels with the baking paper like in the picture below. You can keep them ready like this is the fridge until you are ready to bake the parcels. To bake them, ensure your oven is preheated at 200 degrees and cook for 15 to 20 minutes until the fish is cooked through. 

For the rice: - 

Boil the rice as per instructions on the rice bag. Place a nonstick pan onto a medium heat, put in the coconut oil, onions and chilli garlic and fry this until the onions are slightly brown. Add the cooked rice and tumeric about a tsp. Let this fry until all the rice is covered in tumeric and slightly starts to stick at the bottom of the pan. Remove and place onto a serving board or platter. 

For the salad, simply mix all the ingredients together and place onto the serving platter. Once the fish fillets have cooked through, place them fillets ontop of the rice and pour the marinade over, you want the mariande to start to soak into the rice. Garnish with freshly chopped coriander and lime wedges. 

Serve and Enjoy!!! Much love CC :)