Thai Spiced Fish Parcels

An easy, fast and super tasty dinner.

Thai Spiced Fish Parcels

Ingredients
2 x 10cm sticks of fresh lemon grass
1/2 cup chopped fresh coriander
1cm piece fresh ginger, grated finely
4 spring onions, sliced thinly
2 fresh small red chillies, chopped finely (optional)
4 firm white fish fillets
1 lime or lemon, sliced thinly
1 tablespoon olive oil

Cooking Method
1. Trim lemon grass and cut each piece in half lengthways
2. Combine coriander, ginger, onion and chilli in a small bowl
3. Cut 4 sheets of foil large enough to completely enclose the fish
4. Place 1 lemon grass piece on each piece of foil and place fish on top of it, then divide
coriander mixture across the top of the fish and drizzle with olive oil
5. Fold the foil around the fish to enclose it completely
6. Place parcels in a single level steamer and steam covered for 15-20 minutes or cook in
the oven at 180°C for the same amount of time.
7. Remove from the foil before serving and discard the lemon grass
8. Chop up any variety of a salad and vegetables you like and serve on the side.

Blackened lime snapper with white bean tabbouleh

Ingredients
serves 4

400g canned cannellini beans, rinsed, drained
1 bunch flat-leaf parsley, leaves roughly chopped
1/2 bunch mint, leaves roughly chopped
3 tomatoes, chopped
1 long red chilli, thinly sliced
2 tbsp olive oil
1/2 cup (125ml) lime juice (from 2-3 limes)
2 tsp ground coriander
4 x 180g skinless snapper fillets

Method

To make the white bean tabbouleh, place the beans in a small saucepan over low heat and cook for 5 minutes until heated through. Combine the beans in a bowl with the parsley, mint, tomatoes and chilli. Add half the olive oil and 2 tablespoons of the lime juice. Toss to combine.

Meanwhile, place the remaining lime juice in a bowl with the ground coriander and stir to combine. Add the snapper fillets and turn to coat.

Heat a large frypan over medium-high heat and add the remaining tablespoon of olive oil. When hot, add the snapper and cook for 5 minutes on each side or until blackened and just cooked through.

Enjoy!

Blue-eye cod with chermoula and roasted pumpkin

Easter Friday is just around the corner and if you follow tradition only fish is allowed. Below is a fantastic recipe on with my favorite fish, blue eye cod.

Blue-eye cod with chermoula and roasted pumpkin

Ingredients
(Serves 4)

1/2 small butternut pumpkin
125ml (1/2 cup) extra virgin olive oil, plus extra 1 tbs to fry
1 tsp cumin seeds
1 cinnamon stick, broken into pieces
1 cup coriander leaves
2 garlic cloves, chopped
1/2 tsp ground paprika
1 tsp ground cumin
1/2 tsp chilli powder
1 lemon, juiced
4 x 200g pieces skinless blue-eye cod
Mint leaves, torn, to garnish

Method
Preheat the oven to 200°C.

Cut pumpkin into 4 wedges, brush with a little olive oil and sprinkle with the cumin seeds and cinnamon. Season with salt and pepper, place on a baking tray and roast for 25 minutes or until soft.

Meanwhile, to make chermoula place coriander, garlic, paprika, cumin, chilli, lemon juice and remaining oil in a food processor. Process until a smooth paste, adding a little warm water if necessary.

Place the fish in a bowl and pour the chermoula over it, coating well.

Heat a non-stick frypan over medium-high heat, then add extra 1 tablespoon oil. When hot, lift the fish from the marinade, place in the pan and cook for 2 minutes each side or until just cooked through.

Serve the fish with a fresh garden salad and the roasted pumpkin.

Sore Muscles? Up your Magnesium…

Ever wondered why the DOMS (delayed onset muscle soreness) just doesn’t seem to ease? Are you getting migraines that won’t go away with aspirin or other pain killers? Maybe you’re not getting enough Magnesium! Real food and possible supplementation may help you reduce muscle soreness and ease headaches…

What is Magnesium (Mg)?

Magnesium is a “macromineral”, which means it is needed in high quantities everyday and because we can’t make it we must make sure we eat plenty of Mg containing foods everyday. It’s needed for healthy bone formation and to keep our muscles happy as well as maintaining a healthy blood pressure.

Why do I need it?

As with all macro and micronutrients, they have hundreds of functions in the body that without them we wouldn’t be alive – but just to keep it basic, Magnesium…

  • Has been found to help reduce muscle soreness and speed up recovery;
  • Relaxes your nerves and muscles;
  • Builds and strengthen bones, working with Calcium and other essential minerals;
  • Keeps your blood circulating smoothly;
  • Relieves headaches and migraine pain;
  • Plays a role in prevention of osteoporosis.

Where can I find it?

Great sources of Magnesium include pumpkin, sunflower and sesame seeds, spinach, eggplant and Swiss chard (the less time you cook them for the higher the Mg content), certain fish including salmon, halibut and sardines, and bananas. It is also found in many nuts, seaweed and other fish, seafood and meat in smaller amounts.

Again, the pattern follows that if you are eating real food – lean meat/fish, garden vegetables, nuts and seeds, little starch and no sugar – you will be getting plentiful Magnesium!

How much should I have?

There are basic guidelines of 320-360 mg/d for women and 400-420 mg/d for men. To give you an idea of how much this is… we can get 50 mg from half a medium avocado, 160 mg from a cup of cooked spinach and 90 mg in 85 grams of halibut or salmon.

So as you can see, we need to make sure we are eating lots of foods that contain Magnesium because it takes a while to get to the recommended intake!

What happens if I don’t get enough?

If you are deficient in Mg, you may experience symptoms of decreased appetite, nausea, vomiting, fatigue, and weakness. As magnesium deficiency worsens, numbness, tingling, muscle contractions and cramps may occur.

Deficiency is normally caused by people not eating enough Magnesium containing foods, that is a diet high in processed, man-made foods because minerals are destroyed during processing. People with digestive problems and gut inflammation will have lower body Mg because they aren’t able to absorb as much.

What happens if I have too much?

Toxicity of Magnesium from food sources is not a health risk but too much Mg from artificial sources like supplements can be a problem and may lead to diarrhoea and stomach cramping. To make sure you stay within the limits, don’t have more than 350 mg per day from a supplement (Magnesium from food is not counted in this limit).

Supplementation

This is probably necessary for some of the population, especially women at risk of osteoporosis. If you are eating “The Ignite Way”, you will be getting a fairly decent amount of Mg – but if in doubt get onto the multivitamins or a “chelated” Magnesium supplement (for example, Magnesium Oxide) because these are better absorbed than “non-chelated”.

So, all you need to remember is…

Eat plenty of fresh veg, fish, nuts and seeds – Eat the Ignite Way! – and you will be covering your daily Magnesium requirements. If suffering from regular DOMS and/or headaches, give supplements a go for a while and see how you feel…

Let me know how you go or if you have tried Magnesium supplements before, tell us your experiences with them below!

Swordfish Kebabs

Ingredients

Serves 4

1/4 cup basil leaves, finely chopped
2 garlic cloves, crushed
a pinch of dried chilli flakes (optional)
1 lemon,  juiced and rind finely grated
2 large zucchini
650g swordfish steaks, skin removed, cut into 3cm squares
1 punnet red cherry tomatoes
olive oil cooking spray
225g tzatziki dip

Method
Soak 8 skewers in cold water for 30 minutes, this is to prevent the wood catching fire.

Combine basil, garlic, chilli, lemon rind, 1 tablespoon of lemon juice, and salt and pepper in a small bowl.

Using a potato peeler, peel each zucchini into long thin ribbons. Skewer 1 piece of zucchini 2cm from end of 1 skewer. Thread fish and tomatoes alternately onto skewer, with a piece of zucchini in between. Repeat with remaining zucchini, fish and tomatoes.

Place skewers onto a plate. Brush with herb marinade. Cover. Refrigerate for 30 minutes, if time permits. (this will allow the flavours to infuse)

Pre-heat barbeque plate on medium heat. Lightly spray skewers with oil. Cook for 7 to 8 minutes, turning, or until fish is just cooked through. Serve with tzatziki and green salad.

Fish Stew With Thai Flavours

Ingredients

Serves 2

1 can mixed beans

2 cloves garlic

100ml fish stock (optional)

100ml water (200ml if not using stock)

Juice of one lime

1 tsp sambal oelek

2 tbls ajvar relish

1 cup coconut milk or cream

400 g mixed fish cut into cubes (e.g. salmon, tuna, cod, barramundi, snapper)

10 cherry tomatoes

Fresh Basil

 

Method

1. Rinse the beans in water. Finley dice the garlic.

2. Mix beans, garlic, stock, water, lime juice, ajvar relish, sambal oelek and coconut milk or cream in a pot and let boil for 2 mins.

3. Put the fish in the pot and let boil for a few minutes (2-5minutes depending on the size of the fish) or until done. Cut the cherry tomatoes in half and put in the stew.

4. Season with salt and pepper. Serve with fresh basil and a spoonful of ajvar relish.

Vitamin B12: For happy red blood cells

Are you tired, fatigued, lethargic? Do you eat enough animal protein every day? If not then maybe you need to check your B12 levels…

Why do I need vitamin B12?

Vitamin B12 is essential for proper red blood cell formation, neurological function, and DNA synthesis as well as being another B vitamin required for metabolism.

Where can I find it?

This vitamin is found readily available in animal products, including fish, meat, poultry, eggs, milk, and milk products. It is generally not present in plant foods, but some foods (like the unfavourable carbs such as breakfast cereals and bread), are fortified with B12 so that vegetarians can make sure they reach their daily quota.

How much should I have?

2.4 micrograms (mcg) per day is required per day for both men and women (a little more during pregnancy and lactation like with most vitamins and minerals). To give you an idea of where you can get this from, a 100 g serve of salmon contains 4.9 mcg and a serve of beef sirloin has 2.4 mcg so as long as you’re eating the recommended protein every day at lunch at dinner from lean animal sources you should be reaching your required daily amount.

What happens if I don’t get enough?

Those at high risk of deficiency are vegetarians and people with intestinal disorders. Common signs of deficiency include anemia, fatigue, weakness, constipation, loss of appetite, and weight loss.

Neurological changes, such as numbness and tingling in the hands and feet, can also occur. As well as less common signs like difficulty maintaining balance, depression, confusion, dementia, poor memory, and soreness of the mouth or tongue. The neurological symptoms of vitamin B12 deficiency can occur without anemia, so early diagnosis and intervention is important to avoid irreversible damage

What happens if I have too much?

There have been no adverse effects found to have been associated with excess vitamin B12 intake from food and supplements in healthy individuals as any excess can be stored for years in the liver.

Supplementation

Essential for vegetarians and other people at high risk of deficiency, including older adults, people with anaemia and those who have GI disorders like Coeliac disease and Crohn’s.

So, all you need to remember is…

Make sure you get your intake of B12, even though it can be stored in the liver, it is encouraged that we have a daily intake of the vitamin by eating plenty lean animal protein every day! Vegetarians and coeliacs, ensure you’re having your supplements and maybe get regular check ups to ensure your levels are adequate!

Blue eye baked with smashed tomatoes, anchovies and olives

Ingredients
(Serves 2)

100ml extra virgin olive oil
4 fresh bay leaves
2 x 200g blue eye fillets, skin on
6 anchovies
12 olives, pitted and roughly chopped
12 ripe cherry tomatoes, halved
4 sprigs oregano, torn
2 pinches sugar (optional)
½ clove garlic, finely grated
Sea salt and freshly ground pepper

Method

Preheat oven to 220°C drizzle a little olive oil into a baking dish large enough to hold fish comfortably, place bay leaves in the bottom and lay fish on top.

In a bowl, combine 3 anchovies with olives, tomatoes, oregano, sugar (if using), garlic and 100ml olive oil. Season with salt and pepper. Allow to stand for 5 minutes at room temperature.

Pour tomato mix over fish and arrange remaining anchovies on top. Roast in oven for 15 minutes, then remove and allow to rest for 5 minutes. Serve with a fresh green salad on the side.

Seared Sesame-crusted Tuna with Avocado Salsa

Ingredients
(Serve 1)

150 grams fresh tuna steak
5g sesame seeds
3g cracked pepper
pinch of sea salt


Avocado Salsa

1/2 avocado, diced
¼ red onion, diced
¼ red capsicum, diced
lime juice
sea salt

Method

Mix sesame seeds & cracked pepper & sea salt.
Pre heat non-stick pan, coat tuna steak with sesame seed mixture.
Sear for desired cooking time (rare to medium) cook max 2 minutes.
Top with avocado salsa.

Avocado Salsa
Mixed all the ingredients together, season with lime and sea salt.

Baked fish with olives, tomato & capers

Ingredients (serves 4)

1 tbs olive oil
4 (about 250g each) firm white fish fillets such as ling
60g pitted kalamata olives, coarsely chopped
1 ripe tomato, coarsely chopped
2 tbs drained capers
Salt & freshly ground black pepper

Method
Preheat oven to 200°C. Brush the base of a 15 x 24cm (base measurement) ovenproof casserole dish with 1/4 tsp of the oil. Place the fish, in a single layer, in the prepared dish.

Combine the olives, tomato and capers in a medium bowl. Season with salt and pepper. Spoon olive mixture evenly over fish and drizzle with the remaining oil.

Bake in preheated oven for 15 minutes or until fish is just cooked through. Remove from oven. Serve immediately with a salad.

Suggested salad is a white bean & baby spinach salad