sandyd
22-04-2007, 03:49 PM
Eating healthy and wise is important to everyone of us. After losing my dad I have tried to make a conscious choice to eat healthy but as I love food and all the flavors that can tantalize your taste buds I find it sometimes hard to do.
So lets have those recipes for a healthier choice.
Here is mine.
Hot and sour steamed fish with Thai Salad
4 fillets of trevally
3 small red chillies seeded, sliced thinly
3 kaffir lime leaves, shredded finely
10cm stick lemon grass, chopped finely.
1/2 cup of each of the following loosely packed, coriander leaves, Mint Leaves, Basil Leaves
150g Snow peas sliced thinly
2 green onions, sliced thinly
50g snow pea sprouts
1 large mango sliced thinly
LIME AND SWEET CHILLI DRESSING
2 tsps sweet chilli sauce
1/3 cup fish sauce
1/3 cup of lime juice
2 tsps peanut oil
1 clove garlic, crushed
1cm ginger grated or 1 teaspoon of bottled ginger.
Make up sauce.
Combine fish, chilli, lime leaf and lemon grass in large bowl with half of the dressing, cover and refrigerate 30 minutes.
Place fish mixture, in single layer, in baking-paper-lined bamboo steamer, steam covered, over wok or large frying pan of simmering water about 10 minutes or until fish is cooked as desired.
Meanwhile, place remaining ingredients in large bowl with remaining dressing, toss gently to combine, serve fish with salad.
So lets have those recipes for a healthier choice.
Here is mine.
Hot and sour steamed fish with Thai Salad
4 fillets of trevally
3 small red chillies seeded, sliced thinly
3 kaffir lime leaves, shredded finely
10cm stick lemon grass, chopped finely.
1/2 cup of each of the following loosely packed, coriander leaves, Mint Leaves, Basil Leaves
150g Snow peas sliced thinly
2 green onions, sliced thinly
50g snow pea sprouts
1 large mango sliced thinly
LIME AND SWEET CHILLI DRESSING
2 tsps sweet chilli sauce
1/3 cup fish sauce
1/3 cup of lime juice
2 tsps peanut oil
1 clove garlic, crushed
1cm ginger grated or 1 teaspoon of bottled ginger.
Make up sauce.
Combine fish, chilli, lime leaf and lemon grass in large bowl with half of the dressing, cover and refrigerate 30 minutes.
Place fish mixture, in single layer, in baking-paper-lined bamboo steamer, steam covered, over wok or large frying pan of simmering water about 10 minutes or until fish is cooked as desired.
Meanwhile, place remaining ingredients in large bowl with remaining dressing, toss gently to combine, serve fish with salad.