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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat oven to 200°C. Place coconut milk, soy sauce, ginger and lemongrass in a small bowl and mix well to combine.
2 Place four 20 x 20cm pieces of tin foil on bench. Place a piece of fish on each and top with white part of spring onion, beans and carrot. Pour quarter of the coconut soy sauce over each piece of fish and top with a quarter of the spinach. Season.
3 Fold foil to enclose and place parcels on baking tray. Bake for 15—18 minutes, or until cooked to your liking.
4 Place fish, veges and sauce onto plates, sprinkle with the green part of the spring onion and sesame seeds. Serve hot brown rice and broccoli on the side.
For a meal for one, serve one portion of fish and sauce mix (freeze the rest of the sauce in an ice cube tray). Serve with half a spring onion, 1 carrot, 1/4 cup green beans and spinach leaves.
Calories 357 cal
Kilojoules 1500 kJ
Total fat 6 g
Saturated fat 2 g
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