Tagged: #fish

01
Jun
2016
Makes 6 serves, approximately 5-6 grams of fibre per serve
 
Ingredients
  • 6 serves of tricolour quinoa approximately 150 grams per person (300 grams uncooked quinoa)
  • 30 grams of dried wakame seaweed crumbed or flaked
  • ½ chopped red onion
  • 1/3 cup of extra virgin olive oil
  • 2 tablespoons of finely chopped green olives
  • 2 teaspoons of grated zest of lemon
  • ½ cup of chopped fresh parsley
  • Salt and pepper for fish seasoning
  • 6 steaks of fish – ling, bream, blue eye cod or swordfish are best
Published in Recipes
01
Jan
2016
Makes 12 serves, 3-4 grams of fibre per serve

Ingredients
  • 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
Published in Recipes
01
Jan
2016
Makes 12 serves, 5-6 grams of fibre per serve

Ingredients
  • 600 grams of skinless salmon cut into cubes
  • 150 grams red capsicum roughly chopped
  • 150 grams green beans roughly chopped
  • 1 tablespoon of coconut oil
  • 80 grams peanuts - toasted
Published in Recipes
03
Mar
2015
Serves 4, 3-4 grams of fibre per serve.
 
Ingredients - Gremolata
  • ½ cup of finely chopped continental parsley
  • ½ teaspoon of garlic powder
  • 2 teaspoons finely grated lime rind
 
Method - Gremolata
  1. Combine all ingredients and set aside
  2.  Eggplant – (these can be made earlier and served warm or cold)
Published in Recipes
03
Mar
2015
Serves 4, 11- 12 grams fibre per serve.
 
Ingredients - Gremolata
  • ½ cup of finely chopped continental parsley
  • 1 grated garlic clove
  • 2 teaspoons finely grated lime rind
 
Method - Gremolata 
  1. Combine all ingredients and set aside
  2. Eggplant – (these can be made earlier and served warm or cold)
 
Published in Recipes
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