The Dinner Planner

Steamed White Fish in Ginger + Turmeric with Warm Broccoli Salad With Kale, Lime + Tamari Almonds

No ratings yet
Recipe by Teresa Cutter, The Healthy Chef
Servings 4


Steamed White Fish in Ginger + Turmeric

  • 1 tbsp ginger – grated
  • 1 tbsp turmeric – grated (or 1 tsp ground turmeric)
  • 3 garlic cloves – smashed
  • 2 tbsp soy sauce
  • 4 200 gram pieces white fish fillets (wild snapper or any white fish of your choice)
  • 1 lime
  • 1 bunch coriander – leaves and stalk finely chopped
  • ¼ cup water or coconut water (if braising)
  • 2 tbsp coconut cream (optional)

Warm Broccoli Salad With Kale, Lime + Tamari Almonds

  • 1 head broccoli – roughly chopped
  • ½ bunch kale (or 200 grams baby spinach) – trimmed and finely sliced
  • 1 garlic cloves – crushed
  • 1 tsp ginger – grated
  • 2 tbsp olive oil
  • 1 lime
  • 1 bunch coriander
  • ¼ cup tamari roasted almonds – chopped
  • 1 green chilli (optional) – finely chopped


Steamed White Fish in Ginger + Turmeric

  • COMBINE ginger, Turmeric, garlic, soy sauce, lime juice and olive oil in a bowl. For a smoother paste, I love using my mortar which combines the ingredients perfectly.
    FOLD in the finely chopped coriander root.
    ADD the fish fillet and coat well.
    WRAP the fish individually using baking paper, foil, or banana leaf. Make sure it's well sealed and shaped into a lovely neat little pocket.
    STEAM the fish for 10 minutes until cooked through and remove from the heat.
    While the fish is cooking, make the broccoli salad.

Warm Broccoli Salad With Kale, Lime + Tamari Almonds

  • Sauté the broccoli in a large pan with the olive oil, garlic and ginger over a medium heat, making sure to toss the pan occasionally and allow the broccoli to cook through. This should take about 3 minutes
    .Add the kale/spinach and toss through until just wilted.  Add chilli if using.
    Squeeze over the lime juice and toss through the coriander. Season to taste and add a generous amount of black pepper.
    Serve with the steamed fish.

Tips and Variations

Add a dash of coconut cream right at the end for a richer, more decadent sauce.
Vegetarians can use organic silken tofu or tempeh in place of the fish. .
If you don’t have a steamer, you can also braise the fish in a frypan, adding a little splash of coconut water and then adding a lid to enhance the steaming effect.
If you can’t get tamari almonds, use toasted almonds. 

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?