Ingredients: Serves 4
4 x 150 grams of snapper fillets
4 spring onions diced
1/2 leek finely chopped
1 lemongrass finely chopped
2 garlic clove finely chopped
1 teaspoon of turmeric root grated
1 thumb sized knob of ginger grated
Drizzle of Olive oil
Juice of 1 lemon
Handful of chopped coriander
Handful of chopped mint
Handful of micro greens
Line a double boiler with greaseproof paper (so that skin of fish doesn’t stick to the base) bring water to the boil. Arrange fillets skin down over the paper.
Sprinkle over garlic ginger and turmeric, lemongrass, spring onions, leek and herbs.
Pour over lemon juice and drizzle with olive oil, pop lid on and poach for 8-12 minutes till tender
Garnish liberally with fresh herbs and micro greens
When the fish is wild and caught in clean waters then the health benefits outweigh the risk of heavy metal intoxication. Turmeric is well known for the compound curcumin which gives turmeric its anti inflammatory qualities. It also improves blood circulation. Gingers antispasmodic properties calm the digestive system and together with the garlic, protects against unwanted viral, bacterial and parasitic organisms.