Everyone seems to be on a January detox and looking to shed the excess Christmas indulgence. Here is a wonderful low carb recipe that will keep you more than satisfied while helping you fight the bloat. What more it’s full of wonderful herbs and spices that will warm you from the inside out during this cold spell!
1 cauliflower, broken into florets (approx. 550g)
6 tsp spice mix (see recipe below)
2 tbsp mild coconut oil
1 large onion, finely chopped
1 3cm piece fresh ginger, finely chopped
2 cloves garlic, finely chopped
4 spring onions, thinly sliced
2 tbsp coconut aminos or tamari
juice of 1 lime
40g flaked almonds, toasted
30g fresh coriander, finely chopped
4 sea bass fillets
seeds of 2 cardamom pods
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
½ tsp ground cinnamon
½ tsp cayenne pepper
¼ tsp ground ginger
¼ tsp onion powder
¼ tsp garlic powder
½ tsp ground black pepper
1 tsp sea salt
- Place the cauliflower florets into a food processor and pulse until the contents resembles rice. Do not over blend otherwise you will end up with a very mushy dish! Set aside.
- Next prepare the spice mix. Place the cardamom seeds and cloves into a pestle and mortar and grind until a powder forms.
- Mix together with the rest of the spices and salt and pepper.
- Heat 1 tbsp of the coconut oil in a wok or large frying pan over a medium heat and add the onions. Sauté for 5 minutes or until translucent.
- Add the garlic and ginger and cook for a further 2 minutes.
- Add ¾ of the spice mix and continue to cook for another minute stirring all the time.
- Add in the cauliflower rice and combine well. Cook for about 3 minutes before adding the coconut aminos and lime juice. Continue to cook for a further 5 minutes or until the cauliflower rice is just cooked and no longer hard.
- While the cauliflower rice is cooking through, heat the rest of the coconut oil in a small frying pan over a medium heat.
- Rub the skin side of the sea bass fillets with the remaining spice mix.
- When the oil is hot, place the fillets skin side down in the pan.
- When the fish has turned white and just the middle is still a little uncooked, flip the fish over with a spatula and pan fry for a further 15-30 seconds.
- Stir the toasted almonds and spring onions through the cauliflower rice mix. Keep a few aside for garnish.
- Stir through the fresh coriander.
- To serve, fill an individual pudding basin or ramekin with the cauliflower and turn onto each of 4 plates.
- Lean the sea bass, crispy skin side up, against each mound and garnish with toasted almonds, spring onions and a wedge of lime. Serve immediately.
Notes: You can add many other vegetables along with the onion including celery, carrots, peppers or stir through some baby spinach leaves just before serving.
Source: Original recipe by Kelly Little
Allergy Advice: Nuts (almonds)