This was mighty tasty.  Much better than I would have anticipated.  I think marinating the fish, and the cabbage slaw made a huge difference.  It is a two part meal, but no worries - as it was really, really easy, and honestly did not take all that long to make.  We have been wanting to incorporate more fresh fish into our diet, and this is a flavorful, healthy way to add more fish recipes to our repertoire.
one eight inch long, 1/2 inch piece of Grey Cod - or any fresh white fish
Marinade for fish:
1 sliced garlic clove
2 Tblsp. Tamari Sauce
2 Tblsp. Olive Oil
2 tsp. grated fresh ginger
Juice of half a lime - if small, use one whole lime
1 1/2 cups cooked Basmati rice
Cabbage/slaw marinade:
1 cup sliced fine, green cabbage
1/2 of a large carrot - grated
1 heaping Tblsp. minced Cilantro
juice of 1/2 a lime
2 Tblsp. Olive Oil
salt and pepper
For the Stir Fry:
1 Tblsp. Olive Oil, 1 Tblsp. Toasted Sesame Oil
1 broccoli stalk, peeled trimmed, and diced, florets cut small
1 diced shallot
3 minced garlic cloves
2 Tblsp. Tamari Sauce
3 Tblsp. Water
3 Tblsp. Organic Coconut milk
1 heaping tsp. Thai red curry paste (Thai Kitchen is gluten free)
Mix up the Cabbage/slaw ingredients in a bowl, and set aside to marinate in the refrigerator for 1 hour.
Combine the marinade for the fish, in a small bowl.  Transfer the cleaned fillet of fish to a baking dish, and pour over the marinade.  Cover in foil, and refrigerate for 30 minutes.  After 30 minutes transfer to a preheated oven of 425 degrees and cook about 10-15 minutes.  Remove from oven and set aside to cool. Once cooled, break apart in large chunks with a fork, then set aside.

Dice up the shallot, garlic, and broccoli.  Meanwhile put 1 1/4 cups basmati rice into 2 1/2 cups of boiling water, stir to combine, turn down to low, lid on and simmer until cooked - about 15 minutes.
While the rice is cooking, heat up a frying pan on low medium heat with a drizzle of olive oil, and a drizzle of Toasted Sesame oil.  Add in the shallot, garlic, broccoli, and the marinated Cabbage slaw sauteing about 5 minutes.

Add in the tamari sauce, water, coconut milk, Thai curry paste, stirring to combine.  Cover with a lid, turn the heat to a low simmer, and cook another 10 minutes until the vegetables are tender eldente.
Then add in the flaked fish, lightly stirring to combine, and heat through about five minutes.  Serve over cooked rice with extra Tamari Sauce if desired.

Ina Gawne


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