Annual Gut Week

This week is Annual Gut Week (www.loveyourgut.com) whose aims are to raise awareness of good digestive health and the importance of looking after your gut. Bariatrics already know how crucial it is to look after their newly-configured gut and will appreciate some of the recipes that have been developed for this campaign.

 

I particularly like this flavoursome steamed cod flavoured with Thai seasonings. It would work well with any white fish if you prefer to use something other than cod.

 

Please note this recipe makes 2 normal sized portions (about 4 wls portions).

 

STEAMED ORIENTAL COD WITH WILTED WATERCRESS RICE

 

Ingredients

Metric/US

1 red chilli, deseeded and coarsley chopped

1 stalk of lemon grass, coarsely chopped

1 clove of garlic

2.5 cm/1 inch piece root ginger, peeled and coarsely chopped

grated zest and juice of 1 lime

bunch of fresh coriander/cilantro

2 x 150g/5 oz cod fillets

I tsp sesame oil

100g/1/2 cup Thai jasmine rice

85g/31/2 oz bag watercress/arugula, coarsely chopped

 

Method

1.  Place the chilli, lemon grass, garlic, ginger and lime juice in a food processor and blend to a paste. Add the coriander and lime zest and process for a further 20 seconds until well combined.

2.  Rub the cod fillets with the sesame oil then divide the prepared paste and press on top of the fish. Steam the fish, covered, in a steamer or over a pan of boiling water for 10 minutes or until cooked through.

3.  Meanwhile, cook the rice according to the packet instructions, drain and return to the pan. Remove from the heat, add the watercress, cover with a clean towel and the lid and leave to stand for 10 minutes until the rice is fluffy and the watercress is wilted. Stir through and serve with the fish.

 

SERVES 2

WLS PORTION: 1/2

 

Calories per portion:  375

Protein:  32.3g

Carbohydrate:  49.9g

Fat:  5.9g

 

Image courtesy of www.loveyourgut.com