This delicious inflammation busting and immune boosting fish recipe should really be called Suzanne’s Steamed Fish with Turmeric. Fish is of course naturally gluten and grain free but any observant follower of this blog will note it is the first fish recipe in it’s One and a half years.
The simple reason, I am somewhat ashamed to admit, is I don’t like fish. I have tried. I have really tried. Often forcibly as a child and as willing food loving adult but fish and I simply don’t get on.
So when my lovely friend Suzanne mailed me this recipe. I quickly asked if I could blog it. As I really would love to love fish and if sustainably caught from healthy waters it is a great source of protein, omega 3, fatty acids and a wide range of vitamins and nutrients.
However globally we’ve become too reliant on the big 5 “Big 5”; Cod, Haddock, Tuna, Salmon and Prawns. These popular fish have become over farmed in unsustainable ways putting huge pressure on their future and wider damage to the marine eco system.
These unsustainable fishing methods affect us all. Fish eaters and non fish eaters alike as they damage the environment, and the polluted waters lead to mercury and other toxins, even BPA digestion by the fish, which then enters our food chain playing havoc with human health.
Unfortunately it is very difficult to determine the sustainability of fish as there is no clear labelling system.
Avoid trawler caught fish as this can be harmful for the environment, marine life and quality of fish (which might have consumed high levels of mercury, toxins or even BPA from sea pollution).
Top Tips – Look for line caught fish – the best way to determine they’ve from sustainable fish stock, checking with a fishmonger. Here in the UK, The Marine Conservation supermarket survey click here also rates Marks and Spencer and Sainsbury’s the best supermarkets.
The Marine Conservation Society here is a fantastic site detailing what fish to avoid and what fish to buy, super market survey and labelling guides, how you can help, lots of healthy fish recipes and more.
For all you fish eaters I hope this info helps you continue to enjoy happy, healthy fishies and thank you again to Suzanne for sharing this wonderful recipe.
STEAMED FISH WITH TURMERIC
This makes one single portion of this sweet flavoursome fish dish, so multiple ingredients by each additional person -i.e. double for two. Suzanne enjoyed this with Cauli Rice – see here and roasted baby plum tomatoes.
- Fillet of Pollack x 1
- Lime juice of 1 x lime
- Ginger x 1 teaspoon
- Turmeric x 1 teaspoon
- 1 x Clove of garlic smashed
- Gluten-free Soy sauce x 1/2 tablespoon
- Extra Virgin Olive oil x 1 tablespoon
- Ground black pepper 1 lime (juice of)
- 1 x small hand full of chopped Coriander leaves or 1/2 tsp of powdered
- Pre-heat your oven to 180c, gas mark 4, 450f
- Combine the ginger, turmeric, garlic, lime juice, oil and soy sauce to make a paste.
- Make a pocket from grease proof paper, breaking approx. 50cm of paper and folding over in half then half again.
- Place the fish in the middle before carefully pouring in the paste avoiding getting the turmeric on your hands or surfaces!
- Then twist the ends of the paper to seal your pocket and steam in the oven for 16 mins or 25 mins if using frozen Pollack.