For my next instalment of tried and tasted Tuesday, I’m turning to fish and the wonderful Abel & Cole. Honestly, I’m not comfortable cooking fish but this is so easy and absolutely delicious. This recipe even made my husband try courgette, after refusing at first and wanting rice. He reluctantly tried them before I was finished cooking and he was sold. We kept them raw too, so huge props to this recipe. We loved it so much, that we have eaten it again. I most certainly recommend it, ready in under 30 minutes and packed full of flavour. Healthy too, which I guess is always a bonus.
One promise that I have made to myself this year, is to try and save money. Now, I spend a heap of money on sushi. It is my favourite food and I genuinely can’t go in to town without stopping at Wasabi. E’s favourite snack is edamame and I genuinely take whole responsibility. But hey, she could prefer crisps…so I think I’m doing Ok on that mama front. The one thing you have to remember when making this bowl, is there are few rules. In fact, there is only one rule: make sure your fish has been pre-frozen to kill all bacteria. Either buy it frozen, defrost in the fridge overnight and use it the next day or speak to your fishmonger at the supermarket to see what journey your fish has been on.
This dish contains Omega-3 fatty acids, protein, vitamin B6, vitamin D, fibre, potassium, carbohydrate, calcium, iron…I could go on. Basically, all of the ingredients together create a healthy meal that will fill you up and hopefully not make you want to snack in the middle. I’ve added a super quick pickled side salad which you can take or leave. You could switch out the white rice for brown if you prefer and want to go down the proper healthy route.
You could also add a spicy mayo if you’re a heat lover like me, just mix 2 tablespoons of mayonnaise with one tablespoon of sriracha.
I love getting requests from readers, you can get in touch with me via my hashtag which is #TMCimhungryfor and let me know what you would like to see on the blog. My good friend Michelle asked if I could feature some vegetarian recipes, so I thought I’d kick things off with these vegan green goddess wraps. Easy to make, super yummy and if you didn’t want them completely vegan they would work great with cheese. Herby wraps, avocado & basil sauce and all of the greens. They are lovely and fresh, super easy to make and virtually fat free. I hope you like them!