Cod with warm mango salsa & Shanghai bok choy
Cod with warm mango salsa & Shanghai bok choy
576kcal Per person
27g Protein
78g Carbs
17g Fat
7g Fiber
Ingredients
- 1 cod fillet (frozen)
- 3 ounces mango chunks (frozen) (84 g)
- 3 ounces brown rice (84 g)
- ½ onion
- 1 tablespoon olive oil (15 ml)
- 2 teaspoons curry powder (4 g)
- 1 head baby bok choy
Preparing this recipe
- Thaw the cod fillet and mango.
- Cook the rice as per the instructions on the packet.
- Chop the onion and cut the mango into smaller pieces. Season the cod fillet with salt and pepper.
- Heat half of the oil in a frying pan and brown the cod fillet in 4 minutes. Scatter the mango pieces and half of the onion around it and sprinkle half of the curry powder on top. Cook for another 4-6 minutes until the fish is done, stirring the mango pieces occasionally.
- Meanwhile, cut the leaves and stem of the bok choy into wide strips.
- Heat the rest of the oil in a wok and stir-fry the stem of the bok choy with the rest of the onion and curry powder. Stir-fry for 2-4 minutes until tender-crisp. Add the leaves of the bok choy in the last minute.
- Serve the cod fillet and mango salsa with rice and bok choy.
Tip van FitChef
It's nice to add a (piece of) finely chopped red chili pepper to the mango salsa.
