Yesterday we examined the preparation of fish and seafood to prepare a diabetic romantic Thai dinner recipe.Thai fish dinners are great for diabetics because they focus on fresh healthy food simply prepared. I am going to give you two starters a soup and barbecued fish.
Thai fish broth with greens
100g brown rice noodles
500ml chicken or fish stock
1 tbsp Thai red curry paste
4 dried or fresh kaffir lime leaves
1 tbsp fish sauce
200g skinless white fish, such as sea bass or squid
100g raw king prawns
2 pak choi leaves separated
Large handful coriander leaves
Cook the noodles according to the packet instructions. Refresh in cold water and drain well. Boil the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Once it comes to the boil turn the heat down and simmer gently for five minutes. Cube the fish into inch cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered. Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with the coriander.
This has to be the greatest barbecued fish on the planet, you can do it with any white fish such as schnapper, or even small sardines. In Thailand the meal is traditionally dipped in rock salt to stop it from sticking
Fish with Mango Sambal – Serve with Kale or spinach or pak choi
2 white fish steaks such as schnapper or basa.
5 Tables[pooms Thai oyster sauce,
4 cloves garlic, minced
2 teaspoons of grated fresh ginger
1 fresh red chili, finely chopped (or more if you prefer it very hot)
1 ripe mango
1 Tablespoons of fish sauce
1 red chili, finely chopped or half a teaspoon of chili flakes
Juice and zest of 1/2 lime juice
2 cloves garlic, very finely chopped
a handful of cherry tomatoes finely diced
1/2 red onion finely chopped
Large handful of fresh coriander
Stir the marinade ingredients together in a bowl and pour over the fish steaks leave at room temperature for at least twenty minutes, but I prefer to do them a few hours before. Dice the mango and all the chopped sambal ingredients. if it’s not sweet enough add a pinch of stevia add more heat if you prefer.
Place the fish on the grill pan and baste with a little of the marinade.Grill the fish until it is lightly browned on the outside and the flesh turns opaque and separates easily. Try to turn the fish only once so that it does not break and then baste with the marinade. Do not overcook or the fish will dry out. Serve with the salsa and some pok choi, or steamed spinach or kale.