Lately I have been making a conscious effort to eat more fish for myself and the family. Actually I have just come to like fish the past couple years honestly, before that I never touched it from a very young age. My father always likes to retell the story of when I was a young child and he wittingly joked one night at the dinner table whilst we were having fish that we were eating the pet fish from our fish tank and as you can imagine ever since then I never wanted to eat fish again. I can not remember this what must of been a traumatising event however it’s probably in my character to take things fully to heart and feel for the pet fish as I would any other pet so it was most probably true. As a young adult I did try to eat it again and then again though with no success I still did not require the taste for it. The fishy flavour of the sea did nothing to impress my taste buds quite the opposite.
Now as I am getting older just a little that is, I have come to realise that it is all in the type of fish and some types are better than others. The more ‘fishy’ varieties are still a no-no for me though the more subtle flavoured fish are quite delicious. Now I know which varieties I prefer it’s easier to know what fish to cook or order at a restaurant. Red Emperor, Snapper, Mahi Mahi, Coral Trout, Blue Eye Trevalla and Salmon are now on top of my list of fish I enjoy to eat. Baked or Pan Fried with a simple sauce or seasoning is now a healthy dinner option.
Fish contains so many amazing nutrients with the best source of Omega 3 which aids healthy brain development and functioning, helps to maintain a healthy mindset, reduces the risks of mental associated disorders such as anxiety, depression, Alzheimer’s etc. Also known in children to aid in healthy behaviours. Improves attention and reduce hyperactivity, impulsiveness and aggression. Bottom line we all should most definitely be adding more fish in our diets from pregnancy to young kids and especially as we get older.
I’ve shared a recipe with you, a variation of the famous Indonesian dish Nasi Goreng. Which is really just fried rice containing a sweet soy sauce called Kecap Manis. I have used my own mix of regular soy sauce and honey as Kecap Manis contains a little too much sugar for my liking. You can also use shrimp paste to make it more authentic but if you prefer an easy make at home version just leave it out like I have. Normally accompanied with chicken, meat or prawns I have substituted and served it with a salt and pepper pan cooked fresh snapper fillets.
Have to say I am rather liking the fish thing after all only taken me 30 years to figure it out, oh well better late than never.
Brown Rice Nasi Goreng with Salt n Pepper Snapper Fillet
4 skinless snapper fillets
salt and cracked pepper
2 tbsp sesame oil
4 eggs whisked
4 cloves garlic crushed
2 tbsp grated ginger
2 long red chillies sliced
3 green onions sliced
1 cup green beans cut in half
2 x 250g microwave brown rice, cooked per packet instructions
1/4 cup soy sauce or tamari
1 tbsp honey
1/2 Lebanese cucumber sliced
1/4 cup toasted cashews
- Heat a large fry pan on medium/ high heat. Add half the oil, once hot place fish fillets in pan and season generously with salt and cracked pepper and squeeze the juice of half lemon
- Cook for 3 mins each side then set aside
- Heat remaining oil in a metal wok over high heat. Add whisked eggs constantly stirring the eggs as they scramble and are cooked
- Add garlic, ginger, half the chilli, half the green onions and the green beans saute for 1-2 mins
- Add cooked brown rice, soy sauce, honey and a little more sesame oil if needed.
- Cook for a further 2-3 mins until well combined
- Take off the heat mix through cucumber, cashews and top with remaining chilli and green onions.
- Divide into bowls and top with flaked cooked snapper fillets