Fish’n’Chips certainly has come along way from thick floured batter deep fried in trans fats which are commonly produced industrially from vegetable fats. Best to avoid as there is strong evidence they increase the risk of heart disease, increase “bad” cholesterol and decrease “good” cholesterol and has been associated with development of Type 2 Diabetes.
These days I usually oven bake, grill, panfry or braise my fish. I use either coconut, avocado, macadamia oil when cooking fish. Have you ever tried braising fish in bone broth?
Here is the recipe which has 3 Chefs approval!
4 x 150g barramundi fillets
2 T chopped ginger
1 tsp powdered turmeric
4 cloves garlic – crushed
1 lge green chilli
2 limes juiced
3 T coconut aminos sauce
1 T coconut oil (melted)
I bunch coriander chopped
1/2 cup bone broth
Mix together ginger, turmeric, garlic, chilli, lime juice, coconut aminos, coconut oil & coriander.
Place barra fillets into a dish and cover with marinade, leave to marinate for 30 mins.
In a shallow pan over med heat add fish and cover with marinade and add bone broth. Cover pan with lid and simmer for 5 – 6 mins, fish is cooked when it springs back when touched. Remove from pan and place onto plates to rest. Simmer the remaining sauce until it thickens and pour over fish.
Serve with homemade wedges, broccolini, slice of pear & lemon.
I love to hear your thoughts. Leave me a comment below and let me know if you try it.