Katherine's Daily Wellness

Fish tacos with avocado salsa recipe!
INGREDIENTS
600g skinless white fish fillets (such as flathead), pin-boned
Large pinch of cayenne pepper
1 teaspoon ground cumin
1 tablespoon olive oil
8 taco shells
1 baby cos lettuce, finely shredded
Coriander leaves, to serve

SALSA
2 ripe tomatoes
1 green capsicum, finely chopped
1 avocado, flesh finely chopped
1 tablespoon pickled sliced jalapeño chillies, drained, finely chopped
1/2 red onion, thinly sliced
2 tablespoons coriander leaves
1 garlic clove, crushed
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon olive oil

METHOD
1.Preheat the oven to 180°C.
2.For salsa, halve the tomatoes, squeeze out and discard the seeds and juice, then finely chop the flesh. Place in a bowl with the remaining salsa ingredients, season with salt and pepper and mix to combine.
3.Stack taco shells upright in a baking dish and heat in the oven for 5 minutes.
4.Meanwhile, dust the fish with the cayenne, cumin, salt and pepper. Heat oil in a non-stick frypan and sear the fish for 1-2 minutes on each side until just cooked through.
5.Fill each taco shell with a layer of cos lettuce, top with the fish and spoon the avocado salsa over the top. Scatter with the coriander leaves and serve.

Delicious & Easy Fish Curry Recipe!
INGREDIENTS
2 tbs coconut oil
1/4 cup finely chopped ginger
1 bunch spring onions, white part finely chopped, green part thinly sliced
3/4 cup fresh curry leaves, plus extra fried leaves to serve
2 long green chillies, finely chopped
1 tsp each ground turmeric & whole cardamom pods
4 Roma tomatoes, roughly chopped
400ml can coconut milk
800g skinless firm white fish, such as ling or blue-eye trevalla, cut into 10cm chunks
2 tbs fish sauce
1 tbs lime juice, plus wedges to serve
1 tsp caster sugar
Store-bought roti, to serve

METHOD
1.Heat oil in a large pan over medium heat. Add ginger and white part of spring onion and cook, stirring, for 5-6 minutes until softened. Stir in curry leaves, chilli and spices, then add tomato, coconut milk and 1/2 cup (125ml) water, bring to a simmer and cook for 15 minutes or until slightly reduced.
2.Add the fish and cook for a further 8-10 minutes until fish is just cooked. Season with fish sauce, lime juice and sugar.
3.Scatter with fried curry leaves and finely sliced green spring onion and serve with lime wedges and roti.

Char siu beef with broccolini recipe!
INGREDIENTS
100g thin rice noodles
1 tablespoon sunflower oil
2 garlic cloves, chopped
400g beef mince
2cm piece ginger, grated
1/4 cup (60ml) Chinese rice wine (shaohsing)(see note)
1/4 cup (60ml) char siu sauce (Chinese barbecue sauce)(see note)
2 bunches broccolini, trimmed, blanched, refreshed
1/3 cup (50g) unsalted roasted peanuts, chopped
1 long red chilli, sliced
Coriander leaves, to serve

METHOD
1.Cook noodles according to packet instructions. Drain. Set aside.
2.Meanwhile, heat oil in a large frypan or wok over high heat. Add the garlic, beef and ginger, then cook, breaking up the beef with a wooden spoon, for 3-4 minutes until the beef is browned. Add the rice wine and char sui sauce, then simmer for 1 minute. Add the broccolini and stir until warmed through.
3.Divide the noodles among plates and top with the beef mixture. Garnish with peanuts, chilli and coriander, then serve.

Thai red fish curry with noodles recipe!
INGREDIENTS
200g Pad Thai rice noodles
1/4 cup (60ml) peanut oil
600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
2 garlic cloves, finely chopped
1/2 bunch spring onions, chopped, dark and pale parts separated
1 bunch coriander, leaves picked, roots chopped
1/4 cup (60ml) Thai red curry paste
1 tablespoon fish sauce
150g sugar snap peas
2/3 cup (165ml) coconut cream
1/2 cup (75g) chopped peanuts
Bean sprouts, to serve
Lime wedges, to serve
METHOD
1.Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
2.Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
3.Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
4.Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.

Seared tuna with Fijian-Style potato curry recipe!
INGREDIENTS
800g sebago potatoes, peeled, cut into 4cm pieces
2 tbs ghee
1 onion, finely chopped
1 long green chilli, seeds removed, finely chopped, plus extra to serve
2cm piece ginger, grated
1 garlic clove, crushed
1 tsp mild curry powder
1 tsp ground turmeric
3 tsp brown mustard seeds
1/2 tsp chilli powder
10 fresh curry leaves, plus extra fried leaves (optional), to serve
11/2 tsp caster sugar
1/3 cup (60ml) rice vinegar
1 red onion, thinly sliced into rounds
4 x 180g tuna steaks
Coriander leaves, to serve

METHOD
1.Place potato in a pan of cold salted water, bring to the boil over high heat. Cook for 3-4 minutes until par-cooked. Drain.
2.Heat the ghee in a frypan with a lid over medium heat.
3.Add onion and cook, stirring, for 2-3 minutes until softened.
4.Add chilli, ginger, garlic and spices, and cook for a further 1 minute or until fragrant.
5.Add the potatoes, curry leaves and 1 cup (250ml) water.
6.Cover and cook for 10 minutes, shaking to prevent catching, then remove lid and cook for a further 5-10 minutes until potatoes start to crisp
7.Remove from heat. Stir in 1/2 tsp sugar and season. Keep warm.
8.Combine the vinegar, 1/2 tsp salt and remaining 1 tsp sugar in a bowl, stirring until dissolved.
9.Add red onion and toss to combine. Set aside.
10.Heat a chargrill pan or barbecue to high.
11.Season tuna and grill for 1 minute each side or until seared but still rare in the centre.
12.Remove from pan. Rest, loosely covered with foil, for 5 minutes.
13.Drain red onion. Add coriander leaves and toss to combine. Season.
14.Divide tuna and potato curry among plates.
15.Top with onion mixture, extra chilli and fried curry leaves, if using, to serve.