Satay Salmon stir fry (Low Fibre)

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Makes 12 serves, 3-4 grams of fibre per serve

  • 600 grams of skinless salmon cut into cubes
  • 150 grams red capsicum (Skin removed) roughly chopped
  • 150 grams snow peas (String removed) roughly chopped
  • 1 tablespoon of coconut oil
  • 40 grams *cashew nuts toasted
  • 300 mls of coconut milk
  • 2 tablespoons of smooth peanut butter
  • 2 teaspoons of Catsup Manis (Ketjap manis)
  • 2 tablespoons of coconut syrup
  • *1 teaspoon of onion flakes
  • *1 teaspoon of garlic powder
  • ½ tablespoon of coconut oil
  • 280 grams of fragrant Jasmine rice
Top with
  • *Toasted cashew nuts
  • ½ cup Coriander finely chopped
  1. Heat a pan add ½ teaspoon of coconut oil
  2. Cook chopped red pepper and snow peas for 2-3 three minutes - set aside
  3. Heat a pan add another ½ teaspoon of coconut oil and cook salmon cubes until golden on each side (as you prefer) or 2-3 minutes and set aside
  4. Heat a pan add teaspoon of coconut oil add the onion and garlic and cook until the onion is soft and transparent
  5. Add Katsep Manis and sugar stir through then add the peanut butter mix through until the peanut butter is soft, add coconut milk stirring regularly
  6. Add back in the red pepper, green beans and just before serving the salmon cubes, coat the salmon with the satay sauce
  7. Separate rice into four portions and top with the satay, vegetable salmon stir fry
  8. Decorate with coriander
*may cause wind and bloating in ostomates
*Cashew nuts may not be suitable for ostomates