Easy fish dish in spiced coconut milk with lots of greens packed with antioxidants and vitamins

Preparation time: 40 minutes

What you need:

4 skinless salmon fillets – you can substitute with most other fish; I used mahi mahi in the picture above

1 teaspoon salt

1 (14oz/400g) can coconut milk

4 tablespoons green curry paste – you can substitute with red curry paste

1 large tablespoon ginger, peeled and finely chopped

2 garlic cloves, minced

1 ½ lb (24oz/750g) bok choy, spinach or kale

juice from one fresh lime (or half a lemon)

4 scallions, thinly sliced

½ cup (70g) roasted cashews

How to do it:

Rub fish with 1 tablespoon curry paste, cover and let sit in the fridge for at least 20 minutes and up to one hour

Slice greens (bok choy and kale), no need to cut spinach, set aside

Combine coconut milk, remaining curry paste, ginger, garlic, and salt in a large high-sided pot over medium heat, stirring occasionally, until simmering.

Add greens to coconut milk mixture and stir to coat. Nestle fish fillets into greens in an even layer. Cover pot and cook over medium-low heat until fish is just cooked through and flesh is opaque, about 6–8 minutes. Remove from heat and pour lime juice over fish.

Place greens with fish on a plate and sprinkle scallions and cashews o top.

Serve with brown or white rice.

Enjoy!