Fish & Courgette in a Spicy Aromatic Juice

Fish & Courgette in a Spicy Aromatic Juice

This recipe is full of flavour, with spicy Asian aromas, light and easy to digest. Drinking the juice with a spoon is the best part!

The recipe for fish & courgette in a spicy aromatic juice came to life after a long day; I was physically and mentally tired, and hungry at the same time. I didn’t want to wait for food in case we decided to order or go out to a restaurant. I had fresh ingredients in the fridge so I decided to make a quick, spicy and flavourful fish dinner.

It’s funny how the mind works when you are hungry – creativity and inspiration spark!

I was craving spicy food, fish, vegetables and Asian aromas. Fortunately, I had fresh ingredients in the fridge and the necessary condiments to make it happen. 

The result of the fish and courgette in a spicy aromatic juice was delicious; just what I was looking for and fast. 

In between bites, and in the middle of my excitement, I wrote down the recipe before I forgot it. Here it is, to share it with the world!


Serves: 2

Ingredients:

fish and vegetables on a table
Ingredients for the fish & courgette in a spicy aromatic juice recipe

2 Fish fillets – I used cod but a firm white fish will do

1 Courgette

3 Tomatoes

1 Bird’s eye chilli

4 Garlic cloves

3-4 cm fresh ginger

2 Oranges freshly squeezed

1 Lemon (juice of 1/3 and the rest for decoration)

1 tablespoon Soy sauce

1 tablespoon Fish sauce

1 teaspoon Coconut oil

Freshly ground salt and black pepper

Fresh coriander leaves

Instructions:

  • While you rinse, peel, chop and prepare the other ingredients, marinate the fish with orange juice, soy sauce, salt and pepper.
fis fillets marinating
Fish fillets marinating in orange juice, soy sauce, salt and black pepper
  • Peel the garlic cloves cut them in half lengthwise and remove the germ. Do not chop or slice.
  • Peel the piece of ginger and keep whole.
  • Rinse and chop the bird’s eye chilli keeping the seeds.
chopped bird's eye chilli
Chopped bird’s eye chilli
  • Cut the rinsed tomatoes in four, remove the pulp and finely chop the petals.
cutting tomatoes on a chopping board
Removing pulp from tomatoes and chopping the petals
  • Rinse the courgette, cut the ends and dice it.
  • In a saucepan, large enough to put the fish, the vegetables and some juice, heat the coconut oil in medium heat.
  • Throw in the garlic, the ginger and the chilli and sautee them making sure that all sides are in contact with the oil adding flavour.
garlic, chilli and ginger in coconut oil
Garlic, chilli and ginger flavouring the coconut oil
  • Add the diced courgette and cook until it starts to get soft.
courgettes cooking in the sauce pan
Diced courgettes cooking in the saucepan
  • Incorporate the marinated fish with the juices and cook on one side.
Fish fillets cooking on top of diced courgettes
Fish fillets cooking on top of diced courgettes
  • Add the chopped tomato, reduce the heat to low and cover the pan letting the tomato and the fish cook.
  • Remove the lid, turn the fish, add the lemon juice, the fish sauce and cover again.
  • The tomato will soften adding juice, colour, texture and flavour.
  • Do not overcook the courgette. It’s better when it’s cooked but firm.
  • When the fish is fully cooked without falling apart turn off the heat.
  • Serve on a hollow plate with the juice and the vegetables.
  • Sprinkle chopped fresh coriander to add a fresh flavour and decorate with lemon slices on top of the fish. This decorates but also adds a bit of freshness to the fish

Tips
  • This recipe is full of flavour, with a bit of spice yet light and easy to digest.
  • You’ll need a spoon for the aromatic juice (my favourite part).
  • If you want a bigger meal, accompany it with rice, couscous, quinoa, boiled potatoes or salad (on the side.)
Variations
  • You may replace the coriander by another herb that you prefer.
  • If you prefer, replace the courgette by another vegetable such as red bell peppers. Cut them either in julienne or diced. Cooked red bell peppers are soft and sweet, full of vitamin C and a good balance for spicy food. To digest better, peel the red bell peppers. Two or three should be enough for this recipe.

Find more main course recipes here

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