Asian Fish Bowl
1/2 lemongrass stick, crushed lightly and cut in half
1/4 teaspoon of salt
2-3 kaffir lime leaves
1 cm of fresh ginger, finely sliced
Juice of 1 lime
1 clove of garlic, chopped
1/2 Small handful of coriander (include stalk)
1/2 onion, sliced
1/2 can of organic coconut milk (270ml)
1/2 can of water or fish stock (use empty coconut milk can)
1 teaspoon of fish sauce
1 medium sized fish fillet, chopped into large chunks (Snapper, Tarakihi, Salmon or Gurnard are perfect)
Choose your greens to add in the last two minutes of cooking:
1/2 cup cooked brown rice
1 spring onion, sliced
1 tablespoon of Bestow Beauty (Plus) Oil added to each bowl at serving
1 lemon or lime wedge
Breakfast | Lunch | Dinner
Vegetarian and other options
If you don’t fancy fish, then we would suggest chicken or tofu. Another option is to add sweet potato in place of fish for a vegetarian or vegan option. Also, omit the fish sauce.
Simmer all the ingredients (except the fish) together in a pot, over low heat for 30 mins. Remove from the stove, strain the liquid and then place the liquid back into the pot and on to the stove on low heat. Discard strained remains. Add the fish to the liquid, simmer for another 5 mins. Add greens and simmer for 2 mins more. Serve in a bowl over cooked brown rice with fresh coriander and a lemon or lime wedge.
This Asian inspired bowl is packed full of leafy greens and doesn’t have the high amount of sugar and spices that can often come in these style of dishes. We are mindful that spicy food can have a heating affect on the skin, adding to inflammation present, so we have created this delicious meal with the taste sensation of Asian food but without the added sugar or heat.
The large amount of leafy greens add colour and nutrition. Leafy greens are vital for skin health, providing the body with fibre, vitamin C and antioxidants.
This can easily be made suitable for those who follow a vegetarian or vegan diet by omitting the fish sauce and fish and instead adding in either sweet potato or tofu.