Sesame Crusted Fish Burgers with Chili Lime Mayo

Sesame Crusted Fish Burgers with Chili Lime Mayo

Sesame Crusted Fish Burgers with
Chili Lime Mayo

Servings

4

Ready In:

20 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Pressed for time? This delicious and nutritious dinner is on the table in less than 20 minutes! 

Quick and delicious – my favorite kind of dinner!

Ingredients

  • 4 burger size cod fillets

  • 4 burger buns

  • ½ c mayo

  • Juice of 1 small lime

  • 1 tsp garlic granules

  • ½ tsp chili flakes (more if you like!)

  • ¼ tsp salt

  • 3 tbsp sesame seeds

  • Drizzle of sesame oil

  • 1 c fresh cilantro, left whole, long stems removed

  • Mixed sprouts to garnish

  • Butter to fry the fish

  • 4 c salad greens

  • ½ c cherry tomatoes, halved

  • ¼ small onion, sliced thinly

  • Apple cider vinegar & olive oil to dress the salads

Fresh & Delicous!

The flavors here are simple and so fresh. Best of all, they come together quickly and easily.

The mayo is tart yet smooth and has a little kick on the finish – a perfect compliment to the cod.

This may become your favorite “I need to get dinner on the table fast!’ recipe!

Step by Step Instructions

Step 1

Place the cod fillets into a bowl, drizzle with sesame oil and sprinkle with salt & pepper. Use your hands to massage the oil and seasoning evenly into the fillets. Place the sesame seeds on a small plate and press the cod fillets into the seeds on both sides. Coat both sides of the fish evenly with sesame seeds.

Step 2

Melt a tbsp of butter in a cast iron pan over medium to medium-high heat (not too hot or the fish will stick to the pan and fall apart…) and place the fish into the pan. Fry the fish on both sides until golden. This will take less than 5 minutes per side, depending on the thickness of the fillets.

Step 3

While the fish is cooking pop the burger buns into a warm oven and whisk the lime juice, salt, garlic granules, and chili flakes into the mayo until well combined. Set aside.

Step 4

Share the salad greens over 4 plates, scatter onions and tomatoes over top, and drizzle with oil and vinegar. When the buns have warmed cut them in half and spread chili lime mayo generously over both halves. Share the fresh cilantro over the bottom portion of each bun and when the fish is done add a filet to each bun. Top the fish with mixed sprouts and a sprinkle of salt, and place the burgers, open-faced, alongside the salads, then sit down and enjoy the quick and tasty dinner that you have created!

Spiced Salmon with Orange Basil Quinoa Salad

Spiced Salmon with Orange Basil Quinoa Salad

Spiced Salmon with Orange Basil
Quinoa Salad

Servings

4

Ready In:

about 45 min

Good For:

dinner

 

About this Recipe

By: Morgana Jane

The flavors here are divine and subtle and everything is so fresh. The oranges lend a brilliant flavor and texture to the quinoa and the salmon will melt in your mouth!

Ingredients

  • 4 single-serving salmon filets

  • Olive oil to brush the salmon

  • ½ tsp cinnamon

  • 1 tsp fennel powder

  • 1/2 tsp salt

  • 6 cracks black pepper

  • 1 tbsp natural sugar

  • Sprinkle of chili flakes (optional)

  • Zest of ½ orange, to garnish (zest ½ of one of the sliced oranges that are called for in the salad below)

    Orange Basil Quinoa Salad

  • 1 c quinoa

  • 3 green onions, chopped

  • 2 blood oranges peeled, sliced into ¼”rounds, rounds quartered
    – use straight up oranges if blood oranges are not available. You could even used pink grapefruit!

  • 8 mint leaves, roughly chopped

  • 8 basil leaves, chiffonade

  • ¼ c pistachios, shelled

  • Squeeze of fresh lemon juice from 1 wedge of lemon

  • 1 tbsp liquid honey

  • 15 cracks black pepper

  • ½ tsp salt

Quinoa, Orange, Basil!

To accompany this divine, melt in your mouth salmon, we’ve prepared a light and citrusy quinoa salad with delightful textures and subtle flavors.

It’s juicy, crunchy, and tart with a hint of sweet. 

 

Step by Step Instructions

Step 1

Put the quinoa on and cook to package instructions (usually: 1 c quinoa to 1 ¾ c water and pinch of salt, bring to a boil then lower the heat and simmer for just under 15 minutes, until the quinoa is tender (but not disintegrating!) and the water has been absorbed.

Step 2

Mix the cinnamon, fennel, salt, pepper, chili flakes (optional), and sugar together in a small bowl. Set the oven to 350° and line a baking sheet with parchment. Place the salmon filets on the baking sheet, skin side down, use a pastry brush to brush a little olive oil on the salmon, then share the seasoning mixture over top of the filets and use your fingers to gently distribute and rub the seasoning into the salmon, then set aside.

When the quinoa is done add a tablespoon of butter, mix well, then turn the quinoa onto a large plate to cool.

Once the quinoa is cooling pop the salmon into the oven for 15 – 20 minutes until cooked through to your preference. Use this time to prep the orange zest and oranges, green onion, basil, and mint.

Step 3

When the quinoa has cooled place it into a large bowl, drizzle the juice of the lemon wedge and the honey overtop and mix gently, then add the oranges, green onions, salt, pepper, basil, and mint and toss gently until evenly combined. Set aside until the salmon is done.

Step 4

When the salmon is done remove it from the oven and serve over 4 plates. Serve the quinoa alongside and scatter each salad with pistachios. Sprinkle a bit of orange zest over each serving of salmon, then sit down and enjoy the warm and delicious flavors of the masterpiece that you have created for dinner!

Tomato Basil Baked Cod with Sautéed Bok Choy & Buttered Jasmine Riced

Tomato Basil Baked Cod with Sautéed Bok Choy & Buttered Jasmine Riced

Tomato Basil Baked Cod with Sautéed
Bok Choy & Buttered Jasmine Riced

Servings

4

Ready In:

40 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Delicious, light, tasty, and quick! What’s not to love about this simple baked cod dinner! Toss everything into a bowl with the seasoning, pour it into a baking dish – 20 minutes later dinner is on the table!

Ingredients

  • 1 lb cod cut into 8 slices

  • 1 ½ c cherry tomatoes, left whole

  • 1 small onion, cut into thinly sliced rounds

  • 1 lemon, zested then cut into thin rounds

  • ¼ c olive oil

  • 1 ½ tsp garlic granules

  • ½ tsp salt

  • 20 cracks black pepper

  • 8 fresh basil leaves, roughly chopped

  • 2 tbsp capers

  • Pinch of Rosemary

  • Pinch of Sage

  • 1 ¼  c jasmine rice

  • Butter for rice

  • 2 small bok choy, chopped

  • Butter to sauté

Oh, Those Tomatoes!

My favorite thing about this meal is the way the roasted cherry tomatoes burst in your mouth and create a little tidal wave of deliciousness!

The fresh basil? Mmmm is such a lovely compliment to the cod! Simple, delicious and delightfully fresh flavors throughout!

 

Step by Step Instructions

Step 1 

Set the oven to 400° and grease a medium sized oven proof baking dish with olive oil.

Pour ¼ c olive oil into a large bowl along with the garlic, salt, pepper, onion, tomatoes, lemon zest and slices, basil, and fish. Toss until everything is evenly coated then scoop everything into the baking dish. Arrange the ingredients so that most of the lemons are on the bottom of the dish, tomatoes are scattered around the fish, and the onions are on top.

Step 2

Scatter the capers over top of the fish and sprinkle with a pinch of Rosemary and thyme then pop the dish into the oven for 20 minutes. While the fish is in the oven cook the rice to package instructions. When the rice is done add a bit of butter, mix to combine, then cover to keep warm until the fish is done.

Step 3

When the fish is about 10 minutes from being done melt a bit of butter in a heavy skillet over medium heat and sauté the bok choy until the stems begin to tender and the green tops have wilted – about 5 minutes then lower the heat to keep warm until you are ready to serve.

Step 4 

When the fish is done share the rice and bok choy across 4 plates and serve the fish along side. Scatter the onions and tomatoes from the baking dish over the fish and spoon the pan drippings from the dish over the fish as well, then sit down and enjoy the splendid, savory flavors of the quick and easy dinner that you have prepared!

Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Servings

four

Ready In:

less than 45 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

If you’re in the mood for a little sweet, spicy, and simple – this delightful dinner fits the bill! Put the rice on, saute the scallops and sear the bok choy – then smother the works in Sweet Thai Chili Sauce. Perfect for a tasty mid-week sweet, spicy, savory treat!

Ingredients

  • 1 lb sea scallops (fresh or frozen: 40-60 per lb)

  • Sprinkle of salt, pepper, and garlic granules

  • Butter for sauté

  • 1 ¼ c jasmine rice

  • Butter for rice

  • 2 medium bok  choy, cut in half from bottom to top

Sweet Thai Chili Sauce

  • 1/4 c rice vinegar
  • 1/3 c water
  • ½ c natural sugar Note: if you substitute white sugar for natural sugar you will need less – refined white sugar is much sweeter than natural sugar.
  • ½ – 1 tsp chili flakes
  • 4 cloves garlic, minced
  • 1” fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

When the rice is about ½ cooked, melt a tablespoon or two of butter in a heavy skillet over medium high heat. Add the scallops when the pan is hot, season with salt, pepper, and garlic granules and sauté until cooked through and golden (5 – 10 minutes depending on the size of the scallops).

If the scallops give off an excessive amount of liquid turn the heat up for a few minutes to burn off some of the liquid, then pour the rest out of the pan and continue to sauté until the scallops are cooked through and golden then turn the heat to low to keep the scallops warm until you are ready to serve.

Step 2 

Start the sauce at the same time as you start the scallops. Place all sauce ingredients (except cornstarch & 1 tbsp water) into a small pot and bring to a boil stirring gently until the sugar has dissolved. Mix the cornstarch with 1 tbsp water and add it to the sauce. Keep the sauce on a gentle boil until it thickens (about 1 minute) then taste and adjust seasoning as required. When the sauce is to your liking remove from the heat and let it cool. It will thicken more as it cools.

Step 3 

Melt a bit of butter in another heavy skillet over medium high heat and place the bok choy into the pan cut side down and sear the cut side until it begins to char a bit. Turn the bok choy over and lower the heat to keep warm until ready to serve.

Step 4 

When everything is done mix a bit of butter into the rice then share the rice to one side of each of 4 plates. Share the scallops over top of the rice and ladle the Thai chili sauce over the scallops. Serve ½ of a bok choy beside the rice and scallops then sit down and enjoy the sweet, spicy flavors of the delicious dinner that you have prepared!

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Fettuccini with Garlic & Lemon Buttered
Prawns & Mushrooms

Ingredients
  • 1 lb fettuccini

  • 1 lb prawns

  • ½ lb mushrooms, quartered

  • ¼ c butter (approx.)

  • Juice of ½ lemon

  • ½ tsp salt

  • 15 cracks fresh pepper

  • 4 cloves garlic, minced1 c baby spinach

  • 1 c fresh grated Parmesan cheese (approx.)

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta and cook to al dente as per package instructions and drain well.

Step 2

Once the pasta is on the go melt a couple of tbsp of butter in a large heavy skillet over medium heat. Add the mushrooms and a bit of salt and sauté until the mushrooms begin to brown, then add the garlic and sauté for 2 – 3 minutes more, until the mushrooms are golden brown. Increase the heat to medium high and add the prawns. Sprinkle with salt and pepper and sauté until the prawns are just cooked – this will take 5 – 7 minutes depending on the size of the prawns.

Step 3

When the pasta is done drain it well and add it to skillet with the prawns and mushrooms (if the skillet isn’t large enough add the contents of the skillet to the pasta in the pot you cooked the pasta in) along with 3 – 4 tbsp of butter (more if you like!) and the baby spinach. Use tongs to toss the pasta through the butter, then give it a taste and correct the seasoning if required.

Step 4

Serve the pasta into 4 pasta bowls and share the prawns and mushrooms overtop (they always fall to the side of the pan when tossing the pasta). Add a generous (2 tbsp at least!) amount of fresh grated Parmesan to the top of each bowl along with a few rounds of coarsely ground fresh cracked pepper, then sit down and enjoy the simple, delicious flavors of the fabulous dinner that you have prepared!

Orange Coriander Baked Salmon with Lime Soy Rice

Orange Coriander Baked Salmon with Lime Soy Rice

Servings

Four

Ready In:

40 min 

Good For:

Dinner

Orange Coriander Baked Salmon with Lime Soy Rice & Garlic Sautéed Asparagus

 

Ingredients

Salmon

  • 4 wild caught Salmon Filets or one
    filet large enough for 4 servings
  • 1 Orange, sliced into rounds
  • 3/4 tsp Coriander
  • Salt & Pepper
  • a few sprigs of fresh cilantro, whole
  • Butter

Rice

  • 1 Cup Rice, cooked as per package instructions
  • 3 Tbsp Butter
  • Soy Sauce
  • Juice of 1 Lime
  • ¼ cup fresh chopped Cilantro

Asparagus

  • 1 – 2 Bunches of Asparagus
    (or fresh green beans)
  • 1 Tbsp Butter
  • 2 cloves fresh Garlic, chopped fine

Step by Step Instructions

Step 1

Set oven to 350°and line a baking sheet with a piece of parchment paper that is large enough to wrap your fish in. Place the salmon filet(s) in the center of the pan. Sprinkle with salt, pepper, and coriander. Place orange wheels evenly over the salmon, dot with butter and place a few sprigs of fresh cilantro on top. Wrap the salmon in the excess parchment, close it with a metal clip and pop it into the oven for 20 to 25 min.

Put the rice on at the same time and cook to package instructions.

Step 2

While the salmon and rice are cooking, sauté the asparagus (or beans). Melt the butter in a heavy skillet over medium high heat. Add the garlic and sauté a couple of minutes until it is fragrant, then add the asparagus and sauté until tender crisp – about 10 minutes. If the asparagus is finished before the rice and fish, remove it from the heat and cover to keep warm.

Step 3

When the rice has finished, fluff it with a fork and add the butter, lime juice, a healthy splash of soy sauce, and the cilantro. Mix well, cover, and set aside until the salmon has finished.

When the salmon is done unwrap it and discard the cilantro. Place 1 piece of salmon on each of 4 plates. Side with rice and asparagus. Top each piece of salmon with an orange wheel and a sprinkle of cilantro. Now sit down and enjoy a dish that immediately became a fave in this house!

Westcoast Chowder with Cheese Scones

Westcoast Chowder with Cheese Scones

Servings

Four

Ready In:

45 min – 1 hr

Good For:

Dinner

Westcoast Chowder with Cheese Scones

Ingredients
  • 1 tin (142g) baby clams, including the juice they are packed in
  • ½ lb salmon filet
  • ½ lb cod filet, pin bones tweezed out
  • 6 slices thick cut bacon, cut into bits
  • 1 large onion, chopped
  • 6 carrots, chopped
  • 2 sticks celery, chopped
  • 4 potatoes, peeled and chopped (1/2” cubes)
  • 1 bay leaf
  • ½ tsp salt
  • 15 cracks fresh black pepper
  • 1 tsp fennel seeds
  • 1 cup cream (or milk)
  • Prepare your fresh cheese scones while the chowder simmers. The recipe is right here!
  • Pressed for time or just not into it? Purchase 4 cheese scones (or your favorite savory scones)

Step by Step Instructions

Step 1

Place the bacon in a large, heavy Dutch oven over medium heat and crispify the bacon. You want the bacon fairly crisp for this application – nobody likes chunks of soft, wimpy bacon in their chowder… When the bacon is about ½ as crisp as you like, increase the heat to medium high, add the onions and sauté until the bacon is crisp (but not burnt) and the onions are beginning to brown on the edges. This process will take a good 10 minutes.

Step 2

When the bacon and onions are done remove the pot from the heat and set it on an angle (place a spoon under one side) and push the bacon and onions to the high side of the pan to allow the excess fat to drain away. Use a spoon to remove most of the rendered bacon fat, but do leave a little behind as it brings great flavor to the chowder.

Step 3

Once the excess fat has been removed add the potatoes and celery to the pot and sauté for 2 minutes, then increase the heat to high and add the carrots and the clams, along with the juice that the clams are packed in. Use the tin from the clams and add 2 tins full of water to the pot. Cover the pot and boil for 10 minutes, lower the heat to medium then add the 2 filet of fish (whole – they will break up as the chowder simmer and we will fish the salmon skin out later) to the pot and simmer uncovered for 20 minutes (as the cod simmers any pin bones that you missed with likely pop up and you can easily pull them out at this time).

Step 4

Once the chowder has simmered for 20 minutes add the cream and lower the heat. It is important to keep the chowder under a boil once the cream has been added to avoid separation. Add the fennel seeds and stir gently to break up the fish filets. Give the chowder a taste and correct the seasoning if required.

Step 5

Let the chowder simmer for as long as you like – the longer the better as the flavors have more time to mingle and get acquainted. That said, once it has been simmering for at least 30 minutes in total, it’s good to serve – so 10 minutes after you add the cream is just fine!

Step 6

When you are ready serve the chowder into soup plates along with a plate of warm cheese scones. I know you will love this family recipe that we have been perfecting and serving up for dinner for generations!

Baked Salmon with Lemon Pepper Buttered Pasta & Tomato Onion Salad

Baked Salmon with Lemon Pepper Buttered Pasta & Tomato Onion Salad

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Baked Salmon with Lemon Pepper Buttered Pasta
& Tomato Onion Salad

Ingredients
  • 1 filet of salmon, large enough for 4 servings

  • ½ a lemon cut into wheels

  • A few curls of butter

  • Salt & pepper

    Pasta

  • ½ lb pasta, (I used pappardelle, but any kind will do – use your favorite!)

  • ¼ c butter

  • Juice and zest of ½ a lemon

  • Salt to taste

  • 20 cracks of fresh black pepper

  • Fresh grated Parmesan, to garnish

    Salad

  • 3 Roma tomatoes, cut into rounds

  • ½ small onion, thinly sliced

  • 5 fresh basil leaves, chiffonade

  • ¼ tsp salt

  • 10 cracks fresh black pepper

  • Pinch of dry basil

  • Pinch of Oregano

  • Drizzle of olive oil

  • Drizzle of balsamic vinegar

Step by Step Instructions

Step 1

Set the oven to 350°and line a baking sheet with a piece of parchment large enough to wrap all around the salmon (like an envelope). Place the salmon in the center of the parchment sheet, sprinkle with salt and pepper and scatter the lemon wheels over top. Place a few curls of butter over top of the lemon, then wrap the parchment around the salmon, close it with a metal clip and pop the salmon into the oven for 20 minutes.

Step 2

Put a pot of water on for the past and cook to al dente as per package instruction. 

Place all salad ingredients into a shallow bowl, toss gently, and let the salad marinate until dinner is ready.

Step 3

When the pasta is al dente drain well and return it to the pot. Add the butter, lemon juice and zest, salt, pepper and toss gently until the pasta is evenly coated. Cover and set aside on a warm spot on the oven until the salmon is ready.

Step 4

When the salmon is done cut it into 4 pieces and serve over 4 plates. Add a serving of pasta to each plate along with a serving of tomato and onion salad (toss the salad gently before serving). Sprinkle fresh Parmesan generously over the pasta, then sit down and enjoy the quick and delicious dinner you have prepared!

Baked Salmon in Coconut Lemon Cream with Roasted Potatoes & Wild Mushrooms

Baked Salmon in Coconut Lemon Cream with Roasted Potatoes & Wild Mushrooms

Servings

Four

Ready In:

just over 1 hour

Good For:

Dinner

Baked Salmon in Coconut Lemon Cream with
Roasted Potatoes & Wild Mushrooms

Ingredients
  • 1 large filet of Salmon (enough to feed 4 peple)
  • 4 potatoes, cubed
  • Drizzle of olive oil
  • Sprinkle of salt, pepper, and garlic granules
  • ¾ lb porcini mushrooms, roughly chopped (any kind of mushroom you like will be just fine)
  • Butter, salt, and garlic granules to sauté mushrooms,
  • 4 c salad greens
  • ½ c cherry tomatoes, quartered
  • 1/3 English Cucumber
  • Olive oil and Apple cider vinegar to dress the salads
  • 1 (400ml) tin coconut cream (or full fat coconut milk)
  • Splash of soy sauce
  • 1 lemon, juiced
  • 1 lemon, cut into wheels
  • Fresh tarragon, to garnish (optional)

Step by Step Instructions

Step 1

Set the oven to 350°and line a baking sheet with parchment.

Place the potatoes into a bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules then pour the potatoes onto the baking tray and pop them into the oven for 50 – 60 minutes, until tender and golden on the edges. Cooking time will vary depending on the size of the potato cubes. Set a timer for 30 minutes so that you can coordinate time for the salmon.

Step 2

Place the salmon filet on another baking tray lined with a piece of parchment that is large enough to wrap around the salmon like an envelope. Sprinkle the salmon with salt and pepper, arrange the lemon wheels on top, then close the parchment around the salmon and secure it with a metal clip. Set aside.

When the potatoes have been in the oven for 30 minutes pop the salmon into the oven with them. The salmon will take about 20 minutes to be done to perfection so mind your timing.

Step 3

Once the potatoes are in the oven get the mushrooms and sauce on the go. Melt a bit of butter in a heavy skillet over medium heat. When the pan is hot add the mushrooms, salt, and garlic granules and sauté until the mushrooms become golden on the edges then set the heat to low to keep the mushrooms warm until you serve.

Step 4

Place the coconut cream into a small pot over medium heat and mix until smooth. Add the lemon juice and a splash of soy sauce and mix well. When the sauce reaches a soft boil, set the heat to low to keep warm.  If the sauce is too thin bring the heat back up to a soft boil and whisk in a teaspoon or so of corn starch to thicken it up.

Step 5

When the salmon and potatoes are done share the greens over 4 plates. Scatter tomatoes and cucumber over top and drizzle with olive oil and apple cider vinegar. Unwrap the salmon and cut it into 4 pieces and serve alongside the salad. Add a serving of roasted potatoes to each plate and top the potatoes with sautéed mushrooms. Ladle a generous scoop of coconut lemon sauce over the salmon then sit down and enjoy the outstanding dinner that you have created!

Spiced Prawn Stir Fry

Spiced Prawn Stir Fry

Servings

Four

Ready In:

About 35 minutes

Good For:

Dinner

Spiced Prawn Stir Fry

Ingredients
  • 1 lb prawns, shelled and deveined
  • 2 – 3 tbsp butter for stir fry
  • 4 cloves garlic, minced
  • 2” fresh ginger, minced
  • 4 bay leaves
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp mustard powder
  • ½ – 1 tsp chili flakes
  • ¾ tsp salt
  • 1 onion, cubed
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 c small button mushrooms, whole
  • 4 Roma tomatoes, cubed
  • ¾ c water
  • 2 small bunches baby bok choy, chopped (or 1 c baby spinach, whole)
  • Juice of 1 lime
  • 4 lime wedges, to garnish
  • ½ c cilantro, roughly chopped, to garnish
  • 1 c jasmine rice

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

Melt the butter in a heavy skillet over medium high heat and sauté the bay leaves, garlic, and ginger for 1 minute, until fragrant. Add the onions, mushrooms, and peppers, and sauté 5 minutes more, until the onion starts to brown, then add the tomatoes, salt, turmeric, mustard powder, cumin, and chili flakes along with ¾ c water and keep on high heat, stirring constantly until the sauce begins to thicken at the bottom of the pan.

Step 2

Add the prawns and lower the heat to medium, stirring gently until the prawns are cooked through – about 5 minutes, then add the bok choy (or spinach) and the lime juice, mix well, turn off the heat and let the greens wilt.

Step 3

Add a serving of rice to ½ of 4 shallow bowls and serve the stir fry alongside and scoop any sauce remaining in the pan over the rice. Sprinkle each dish with fresh cilantro and a few cracks of fresh black pepper. Place a lime wedge on each plate and then enjoy the beautiful flavors you have brought together in this meal!

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