Amy Adams and Patrick Dempsey are in Ireland – and of course, there’s a Jedward connection
Amy Adams and Patrick Dempsey are in Ireland – and of course, there’s a Jedward...

Sarah Finnan

Extra chewing gum vibes off Harry Style’s ‘Watermelon Sugar’ in their post-Covid ad dedicated to touching
Extra chewing gum vibes off Harry Style’s ‘Watermelon Sugar’ in their post-Covid ad dedicated to...

Sarah Finnan

The step-by-step guide to laying a chic summer tablescape
The step-by-step guide to laying a chic summer tablescape

Holly O'Neill

According to science, there is one way to upgrade your biscuit break
According to science, there is one way to upgrade your biscuit break

Shayna Sappington

5 mobile apps to help you save money now
5 mobile apps to help you save money now

IMAGE

Here’s exactly what to look for in your eye cream depending on your issue
Here’s exactly what to look for in your eye cream depending on your issue

Melanie Morris

7 new must-sees we can’t wait to watch this year
7 new must-sees we can’t wait to watch this year

Jennifer McShane

Image / Editorial

Tonight’s Supper: Thai Poached Salmon Bowl


by Meg Walker
08th Jan 2018
blank

This is a flavour-packed, high volume, low-calorie meal that I enjoy on fasting days. There’s no fuss to this dish – it’s prepared in under 15 minutes and loaded with super healthy omega 3 fatty acids. Pick and choose your veggies based on what you like, but remember they are high volume foods so you can’t really go wrong with loading up.

Serves 2

Fat: 25.3g
Protein: 40g
Carbs: 14.7g
Fibre: 9.1g
Kilocalories: 464

Ingredients
2 shallots, chopped
1 thumb-sized piece of fresh root ginger, peeled and chopped
2 garlic cloves, chopped
1 red chilli, deseeded and chopped
1 lemongrass stalk, outer leaves removed, chopped, or 1 tbsp fresh lemongrass paste
1 tsp coconut oil
400ml fish, chicken or vegetable stock
2 salmon fillets (about 140g each), skin removed
1 bunch of pak choi (about 6 leaves)
150g beansprouts
1 carrot, julienned or very thinly sliced
1 red pepper, thinly sliced
1 courgette, julienned
1 tbsp fish sauce (optional)
1 lime
1 tsp sesame seeds, lightly toasted
1 small bunch of coriander, Thai basil and/or mint, roughly chopped

Method
In a mini chopper, whizz the shallots, ginger, garlic, chilli and lemongrass (if using lemongrass paste, don’t add that at this stage) until you have a paste.

Heat the oil in a medium-large saucepan over a medium-low heat and fry the shallot paste for a few minutes to soften. Pour in the stock and bring to a simmer. Add the lemongrass paste now, if using. Simmer for 10 minutes to infuse the flavours. If you’re in a rush this isn’t necessary.

When you’re ready to poach the salmon, simply add the fillets to the hot stock and simmer gently for 6-8 minutes. For the last 2 minutes, add the pak choi and beansprouts.

Meanwhile, arrange the carrot, red pepper and courgette in a pile in the middle of 2 serving bowls.

Place the poached fish on top, then add the fish sauce to the stock, if using, before ladling the fragrant stock mixture over the dish. Add a squeeze of lime juice before serving and top with the sesame seeds and herbs.

Note If you don’t like the veg as crunchy, add them to the stock for the last minute to soften a little.

Extracted from How to Lose Weight Well: The Complete Diet Plans by Stacie Stewart (Quadrille, approx €17). Photography © Louise Hagger.