Food to Warm the Soul
Bula Vinaka! Brrr. The singlets and shorts are back in the wardrobe. As winter draws near, the colder weather forces us indoors. So it’s not surprising we tend to cook heavier meals. The temptation to overeat is stronger because we are not out and about as much, and sit around more. So with the seasonal change I’ve come up with some dishes that will not only warm the soul, but will be kind to your waistline.
If there’s one thing I know us islanders like, it is seafood, so I’ve conjured up a delicious triple S special; soup, seafood and salad.
For an entree we have a Thai-Style Seafood soup. And to keep our energy levels up, I recommend a high protein fish dish as a main dish, with Raw Energy Salad, dressed simply with lemon juice, salt and pepper on the side.
Fish can be cooked in so many different ways and is easier for the body to digest than meat.
I’ve used salmon which is high in protein and essential oils. Salmon, like most fish these days, is expensive to buy, but think of it as quality not quantity. Your body will love you for it. If salmon is not your fare, you can substitute kingfish or cod.
Bulk out your meal with a healthy energy salad. And the best thing is, these dishes can be eaten cold the next day for lunch. No more fatty meat pies!
Marinated Salmon
4 x 200g fillets of fresh salmon
1 x cup olive oil
Juice of 2 lemons
2 x cloves crushed garlic
1/3 cup soya sauce
Mix olive oil, soya sauce, lemon juice and garlic together in a shallow dish. Marinate salmon for 30 minutes. Remove salmon and pat dry. Place in greased oven tray, skin side down. Cook under grill for 7-10 minutes until medium rare.
Raw Energy Salad
¼ red cabbage
Bunch of cos lettuce
2 x carrots - grated
2 cups bean sprouts
1 x red pepper – cut into strips
1 x yellow pepper – cut into strips
1 x cup cooked brown rice
Toasted seeds or nuts
Shred the red cabbage and cos lettuce finely. And to this add your bean sprouts, grated carrots and peppers. Combine the cooked brown rice and toasted seeds or nuts.
DRESSING
Squeeze of lemon juice
Pinch of sea salt
Ground black pepper
Hot & Sour Seafood Soup
Seafood - Whatever you can get in the way of fish, mussels, prawns, squid, or you can even use a seafood marinara mix.
Mushrooms – cut into quarters
2 x tablespoons fi sh sauce
1 x onion - chopped
3 x tablespoons Tom Yum Soup paste (available from Asian supermarkets)
3 x cups water
Olive oil
Coriander leaves – roughly chopped
3 lime leaves
Heat oil in medium sized saucepan. Add onion and Tom Yum Soup paste and cook for 3 minutes. Add water and lime leaves and boil for 5 minutes until reduced slightly. Add prawns and the rest of your seafood and cook for a further 2 minutes. Add mushrooms and cook for 1 minute. Add lemon juice, fi sh sauce and coriander leaves. Serve in soup bowls with steamed rice on the side.