Tag Archives: food

Kimchi Chicken

Kimchi chicken


  • 200g chicken breast, finely sliced
  • 200g leek, finely sliced
  • 200g Chinese cabbage Kimchi, chopped up roughly
  • 100g carrot Kimchi (optional)
  • 1 tsp sesame oil
  • 1 Tbsp sesame seeds, toasted
  • 1/2 Tbsp maple syrup
  • a little coconut or other oil to fry


  1. Fry the chicken in a little coconut or other oil for 2 minutes until the chicken has sealed all over
  2. Add leek and kimchi and fry for 5 more minutes
  3. Add the sesame oil and maple syrup and fry for 1 more minute
  4. Take off the heat, sprinkle with the sesame seeds, and serve hot with boiled rice or cauliflower rice.

Music to go with it…
Listen on Spotify: Eric Wire Hustle – Love Can Prevail

Gluten Free Kimchi Pancakes

Kimchi pancakes

I made a big mix of Kimchi and am spending the week on recipes that can use it in cooking, instead of as an accompaniment. Kimchi pancakes (Kimchijeon in Korean) is a recipe that Korean friends of ours made us when we went to visit them, and this is a variation of that recipe in order to make it gluten free.

These are a savoury pancake, that should get a little bit crispy. In order to make them crispy the water that you add to the mixture needs to be cold, or you can add some ice to cool it down. Do make sure that you use oil in the pan, as this will also help the process of turning them crispy. 

We ate them on their own and with Carrot Kimchi, and they make quite a hearty meal. This recipe makes 8-10 pancakes, which is a little too much for 2 people for lunch. 

We have also made them with some chicken added, and you could also add some finely chopped leeks or spring onions as a variation.


  • 2 cups (500ml) rice flour
  • 2 Tbsp coconut flour
  • 1 egg
  • 550ml cold water
  • 2 cups (500ml) kimchi
  • 5 ice cubes
  • coconut oil or other high heat oil


  1. Chop the kimchi up finely
  2. Place the rice flour, coconut flour, egg, cold water and kimchi into a bowl. Stir to combine. It should be a fairly watery batter
  3. Heat the oil in a frying pan on a moderate heat
  4. Place the ice cubes into the batter. This will help to cool down the mixture and make sure that your pancakes get crispy. The alternative is to use chilled water out of the fridge when making the mixture.
  5. Using a soup ladle, scoop up a good scoop of the mixture and pour it into the pan. Use the back of the soup ladle to spread the mixture around, making sure that the kimchi is evenly spread across the pan and not in a heap in the middle
  6. Wait until the mixture has cooked through before flipping the pancake over onto the other side. Resist the urge to turn it too soon as it will not go crispy around the edges if you do. Takes 1-2 minutes
  7. Flip the pancake and ensure that it is cooked through – only about 30 seconds to 1 minute on this side.
  8. Serve while stil hot
  9. Makes 8-10 kimchi pancakes

Music to go with it…
Listen on Spotify: The Vaccines – English Graffiti

Homemade Carrot Kimchi

Homemade Korean Carrot Kimchi

No Korean meal is complete without a side dish of Kimchi. It is a national obsession, and rightly so. There are many health studies which show the benefits of this fermented wonderfood!

We have a favourite little Korean BBQ restaurant here in Singapore, and they serve a trio of Kimchi’s. This got us investigating what other Kimchi variations we could make, including this carrot Kimchi.

Chopping the carrot finely takes some work, and you could also grate it to save you some time if you like (although then it will look a little less pretty).


  • 1 kg carrots
  • 1 1/2 Tbsp coarse sea salt

Kimchi paste

  • 1 Tbsp gochugaru, Korean chilli powder
  • 50g leek, shredded
  • 1 tsp minced garlic
  • 1 tsp finely grated ginger
  • 100g fresh daikon / mooli radish, coarsely grated or finely sliced (can be substituted for regular radish, but decrease the amount as it is stronger in flavour)
  • 1/2 tsp fish sauce
  • 1 Tbsp salt


  1. Peel the carrots and slice them very finely (Julienne). Place them in a bowl and add the salt. Cover the carrots with water and leave them to stand overnight at room temperature
  2. Taste the carrots to check the seasoning and wash in water until it is just too salty for your taste
  3. A good kimchi contains enough salt, but to get it right it is important to taste it. If it is very salty then you need to rinse it more. Rinse it multiple times, tasting  each time until it is just too salty for your taste. If it tastes salty enough for your taste, then it is probably not salty enough, and you should add more salt to the mixture (2 Tbsp rather than 1 Tbsp) when you are making the Kimchi paste.
  4. Mix together all of the ingredients for the Kimchi paste in a bowl
  5. Add the carrots and mix thoroughly using your hands
  6. Place the carrot Kimchi into a jar or bowl with a tight fitting lid. Press them into the jar to be tight fitting, but do not use any real force in doing so.
  7. Put the kimchi into the fridge and let it stand for 10 days
  8. It will keep for approximately 1 month in the fridge

Music to go with it…
Listen on Spotify: City and Colour – Bring Me Your Love

Homemade Korean Kimchi

Homemade Korean Kimchi

One of our son’s best friends at school is Korean, and his mother was nice enough to give us some Korean gochugaru chilli powder. We had been talking to her about how much we loved Korean food, and that we were keen to try making our own Kimchi. After convincing her to swap a BBQ for a Korean dinner at her place, she decided it was our time to cook next and gifted us the chilli powder to make the much talked about Kimchi.

Kimchi is a fermented vegetable dish, much like sauerkraut, except spicy.  The national dish of Korea (and a national obsession), no Korean meal is complete without it. The fermentation process of making it also makes it great for your gut health and there are many studies on its health benefits.

There is no definitive recipe for Kimchi, rather you can make a lot of variations of the basic recipe. Adding carrot or cucumber are some suggestions to get you started. Enjoy!


  • 2 kg Chinese leaf cabbage
  • 200g sea salt

Kimchi paste

  • 150g gochugaru, Korean Chilli Powder (do not substitute for regular chilli powder as this is more like a paprika powder, with a little chilli added. Regular chilli powder would be far too hot)
  • 300g leek, finely chopped
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger, finely grated
  • 200g fresh daikon / mooli radish, grate on wide grater, or finely shred (you could substitute for regular radish, but cut it is a little more intense in flavour, so decrease the amount and cut it up finely)
  • 1 Tbsp fish sauce
  • 1-2 Tbsp salt


  • Cut the Chinese cabbage in half lengthwise to expose all of the leaves. Place the halves cut side up in a bowl. Salt the cabbage layer by layer. You don’t have to be too perfect at this.

Korean Kimchi

  • Place into a large bowl and cover with enough water to completely submerge it. Place a heave object on top to keep the cabbage submerged under water. I used a pestle, but you could use a bowl, plate, or jar as well.
  • Repeat for each of the cabbage halves until you have used up all of the salt and roughly salted all of the cabbage leaves
  • Cover with a tea-towel and let it stand for 24 hours at room temperature in the brine mixture.
  • Drain the water and taste a bit of the cabbage from the middle to check for how salty it has become.
  • A good kimchi contains enough salt, but to get it right it is important to taste it. If it is very salty then you need to rinse it more. Rinse it multiple times, tasting from a middle leaf each time until it is just too salty for your taste. If it tastes salty enough for your taste, then it is probably not salty enough, and you should add more salt to the mixture (2 Tbsp rather than 1 Tbsp) when you are making the kimchi paste.
  • Carefully squeeze the liquid out of the Chinese cabbage
  • Mix together all of the kimchi paste ingredients in a bowl.

Korean Kimchi

  • Either you can leave the cabbage halves still whole, or you can cut the ends off them in order to separate the leaves. I cut the ends off to make it easier to put them into the jar that I had available.
  • Mix the Chinese cabbage and kimchi paste thoroughly with your hands. It will wash off easily, and there isn’t really a good substitute to just getting in there and getting dirty!

Homemade Korean Kimchi

  • If you are leaving the cabbage halves whole, then make sure that you lift the leaves up and press the paste in between them.
  • Place the kimchi into a jar or bowl with a tight fitting lid. Press into the container so that it is tightly packed, but don’t use too much force in doing so. You just want to press it into the container to completely fill it.
  • Leave the kimchi to stand on the bench for 24 hours.
  • Transfer to the fridge and leave it for 7-10 days before you start to eat it.
  • It will last for around 2 months in the fridge.

Music to go with it…
Listen on Spotify: The Very Best – Makes a King

Indian Palak Chicken Curry

Indian Palak Chicken
Having lived in India, our son’s absolute favorite dish is Palak Paneer – a spinach curry with Indian Paneer cheese. He demands it at least once a week! It is a great vegetarian curry and you can find Paneer in some specialty Indian stores, but it is not always easy to find. This is a variation on the same recipe, using a leg of chicken, but pieces of chicken breasts are also OK. If you are vegan you could substitute the chicken or Paneer for large chunks of white button mushrooms.
  • 4 chicken legs or breasts
  • 1kg spinach
  • 3 cm fresh ginger, sliced
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 3 bay leaves
  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp paprika powder (to add sweetness)
  • salt
  • pepper
  • 2 tomatoes, blended
  • 1 tsp Garam Masala
  • 4 tbsp coconut yoghurt (optional)
  • Coconut oil
  1. Wash the spinach and get rid of the thickest stalks.
  2. Cook the spinach with the ginger and some salt until wilted.
  3. Let it cool off a little, then transfer to a blender and blend until smooth.
  4. Heat two tablespoons of coconut or olive oil in a large frying pan. Add the fenugreek seeds and bay leaves.Fry until the spices become fragrant.
  5. Add the onion and fry until soft.
  6. Add the garlic, ground spices, salt and pepper and fry for a minute more. Stir well so the spices won’t burn.
  7. Add the blended tomatoes and cook softly until most of the liquid has evaporated.
  8. Add the spinach mixture to the tomatoes and cook on a low heat for a few minutes.
  9. When using the coconut yoghurt, stir it it in a tablespoon at the time. When the yoghurt has been absorbed by the sauce, add another spoon.
  10. Add the chicken, bring to the boil, cover and cook for 20 minutes.
  11. Add a little water during the cooking process if the sauce starts to dry out
  12. Take the lid off and cook for another 5 minutes or until the chicken is done.
  13. Sprinkle with the Garam Masala and serve with a little extra coconut yoghurt, steamed rice or cauliflower rice.

Music to go with it…
Listen on Spotify: Blur – Lonesome street


Shakarkandi Gobi – Indian sweet potato and cauliflower

Aloo Shakarkandi

During our time living in India we became really big fans of Indian food. One of the greatest parts of traveling there was tasting all the different types of food around the country. In India this is normally made with potatoes, but we have substituted them for sweet potatoes in this dish for the extra nutrition.


  • 400g cauliflower, cut into portions / florets
  • 300g sweet potato, peeled and cu into 3cm chips
  • coconut oil
  • pinch of asafoetida
  • 1/2 tsp cumin seeds
  • 3cm fresh ginger, peeled and grated
  • 1/2 large green chilli, finely chopped
  • 1/4 tsp tumeric
  • 1/4 tsp chilli powder
  • pinch of salt
  • 1/2 tsp garam masala
  • 1/4 tsp amchur (mango powder)
  • handful of fresh coriander, roughly chopped
  • 120ml water


  1. Heat 1 Tbsp of coconut oil in a large frying pan over a high heat. Add the asafoetida, cumin seeds, ginger, chilli and turmeric. Mix and fry for a few seconds.
  2. Add cauliflower, sweet potato, water, and salt, cover and cook on a medium high heat until the water is evaporated. This will take about 10 minutes. Stir once in a while to avoid it catching on the bottom of the pan.
  3. Check that the sweet potatoes are cooked through. If they are not you may need to cook them for a little while longer, and add a little more water to create the steam to cook them in.
  4. Add the garam masala, coriander and mango powder. Mix and serve.
  5. Can be served as a side dish with Chicken Cardamon Curry with Papaya or another curry dish.

Music to go with it…
Listen on Spotify: The War on Drugs – Lost in the Dream



Food Revolution

Liam with chocolate

Jamie Oliver has been trying for some time to bring it to our collective attention that we are not prioritizing the health of our children through the food choices that we make – both at home, and in school dinners. With rising obesity and diabetes figures amoungst children globally (you can include China and India, along with Western countries) it is hard to argue with him.

Starting a Food Revolution
Yesterday I sat down and watched every episode of his Food Revolution series. In it he tried to replicate what he had achieved in the UK with school dinners in the US. In the first series he worked with a school in a relatively small town to change what they cooked and what the children were served. He met huge resistance but was ultimately able to change what they were serving and see the results. But the community struggled with how he did it and the criticism that they received during the process.

When he tried to do it a second time in Los Angeles, the LA school board did not want to receive the criticism and negative publicity that came with it, and effectively shut the program down. For the whole series he tries to get permission to get access to a school and its cafeteria, but meets legal resistance after political resistance. Through the whole series he never really gets started on what he went there to do and it is no wonder that no third series appears to have been made. He mentions in the show that no other school district had given him permission either. To his credit he did not give up, but took a different (online) approach.

Eating more fruit and vegetables or knowing what they are?
But it really got me thinking. With Garlic and Lime we want to inspire people to eat more fruit and vegetables, to eat naturally. We choose to live Gluten and Dairy Free as well, but that isn’t at the core. The core is to eat natural, whole foods. To skip the processed food aisles at the supermarket, and focus on the natural goodness of foods you make yourself.

Through the Food Revolution program you saw how far away this is for some people. How basic nutritional understanding of whether this is a tomato or a potato was simply not there with some of the teenage children. Some of the students he spoke to didn’t know that butter comes from a cow, rather than corn. As he rightly points out, this isn’t the fault of the kids, this is the fault of the parents and educators. On Garlic and Lime we give a glossary of some of the more exotic ingredients we use, but to think that for some people that all of the ingredients we use are exotic breaks my heart.

You also saw how far away considering the health impact of the ingredients in food was from so called “health professionals” and “food industry experts”. There were so many good reasons why the ingredients list had to sound like a high school science project. So many good reasons why cooking with natural ingredients “was not economically viable”. But at what cost? The health of a generation? Early death from obesity and diabetes?

Can we do anything?
I have been puzzling on this question all night. All I know is that I can effect change in my own home. I can explain to my son that fruit and vegetables are good for you, and why he should (and is) eating them. I can consciously choose to involve him in food selection, preparation, and cooking. I can consciously choose to talk to him about recycling, food waste and pollution. 

So this morning we had a conversation about the contents of the goodie bag he got from the birthday party of one of his school friends yesterday. It was full of junk food, and included some “noodle snacks” which Liam was convinced must be the best of them health wise because it didn’t seem to include sugar. But its second ingredients was “processed palm oil” and it listed 4 different E numbers (flavours and preservatives). We explained to him why it was terrible for him, and threw it in the bin in front of him, to no resistance. It is a start I guess.

Beyond that, what can each of us do? Your ideas and thoughts are welcome.

You might also like:

Dried Fig and Cranberry Almond Loaf

 Fig and cranberry loaf

There is nothing quite like the smell of bread baking in the oven. This loaf uses ground almonds to be gluten free, and fruit and honey to sweeten it and avoid processed sugars.


      • 2 cups ground almonds (or almond flour)
      • 5 free range eggs
      • 1/2 cup dried figs, chopped (could be substituted with dates)
      • 1 cup frozen cranberries
      • 1 ripe banana
      • 2 Tbsp honey
      • 1 Tbsp coconut oil or ghee
      • 1 Tbsp apple cider vinegar
      • 1 tsp baking soda
      • pinch of sea salt


  1. Preheat the oven to 160°C (320 degrees Fahrenheit) and line a loaf tin with baking paper.
  2. Add all of the ingredients except for the raisins in to a food processor. Process until smooth. Fold in the raisins.
  3. Pour the batter in to the prepared loaf tin, and smooth out evenly.
  4. Bake in the oven for 30-45 minutes or until a skewer comes out clean when inserted.
  5. Leave to cool in the tin. Slice in to thick pieces, and enjoy with your favorite topping.
  6. Makes 8-10 slices, keeps for 3-4 days in an airtight container.

Music to go with it…
Listen on Spotify: Regan Perry – Maui









We have lived around the world and use some interesting ingredients. To try and help you find alternatives and to locate the ingredients we use, we keep a glossary. Please do let us know if there are others that you would like to see added through sending us an email or adding a comment

Cardamon (also known as cardamom) is a spice native to India, Pakistan, Nepal, and Bhutan. They are recognised by their small seed pods, triangular in cross-section, with a thin outer shell and filled with small black seeds. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma. Cardamon is used in both sweet and savoury dishes, and can also be added to tea as is commonly done in India when making Masala Chai (tea).

Coconut Aminos:
Coconut Aminos is a Gluten Free replacement for Soy Sauce. It often comes as a shock for people who are new to their Gluten Free lifestyles that Soy Sauce contains Gluten (wheat is often the first ingredient), but not all soy sauces are created equal. There are Gluten Free Soy Sauces available (including from popular Soy Sauce brand Kikkoman), but Coconut Aminos is also a useful replacement and has the added advantage of also being Soya free. It is available from good Health Stores.

Curry leaves:
The curry tree is a tropical to sub-tropical tree, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves,’ although they are also literally ‘sweet neem leaves’ in most Indian languages. Small and green, they are best bought fresh rather than dried, and do not last particularly long. You can find them in specialist Indian or Asian stores in many cities around the world.

Figs are the fruit of the ficus tree, which is part of the mulberry family (Moraceae). Figs have a unique, sweet taste and a soft, chewy texture. They are filled with slightly crunchy, edible seeds. Their natural sweetness meant that, before the days of refined sugars, they were often used as a sweetener. Figs are native to the Middle East and Mediterranean and are one of the world’s oldest trees. The fig tree can be traced back to the earliest historical documents and features prominently in the Bible.

Kaffir Lime Leaves:
The kaffir lime is a fruit native to tropical Asia including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. It is used in Southeast Asian cuisine. If the recipe calls for kaffir lime leaves and you can’t find any, skip the leaves. Don’t substitute. The fragrance is so distinct that it is irreplaceable.

Lebanese seven spice powder:
A staple in any Lebanese kitchen, the aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb. Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, ground fenugreek, and ginger. All of the spices used in this spice mix are readily available in most supermarkets.

Okra is known in many English-speaking countries as ladies’ fingers, bhindi, bamia, ochro or gumbo. The geographical origin of okra is disputed, with South Asian, Ethiopian and West African origins all being possible. Okra has a tendency to become slimy when cooked. Some people like it this way, while others prefer to minimize this. Brief cooking such as stir-frying can help to keep them less slimy, as can cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar. Alternatively the pods can be sliced thinly and cooked for a long time until the slime dissolves. 

The papaya (also known as papaw, or pawpaw) is native to the tropics of the Americas, perhaps from southern Mexico and neighbouring Central America. However, it is now grown in most tropical countries and can be found used in many cuisines. The ripe fruit of the papaya is usually eaten raw, without skin or seeds, but can also be used in curries. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. The fruit is rich in papain, and can be used for tenderizing meat and other proteins. The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.

Parma ham:
Wherever we use parma ham in our recipes, you should be able to use bacon instead but most bacon I have come across contains a lot of unnecessary (and unhealthy) additives whereas parma ham consists only of pork and salt. Parma Ham is prosciutto which is made in the Parma region of Italy – considered the birthplace of Prosciutto. It is made by curing a leg of pork using only sea salt to result in a ham that is as sweet and supple as possible.

Ras el Hanout:
Ras el Hanout is a spice mix from Northern Africa which translates as “top of the shop” – a reference to the relatively expensive ingredients that are used in the mix. There is no definitive composition of spices that makes up Ras el Hanout. Each shop, company, or family may have their own blend. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. We have also included a Ras El Hanout spice mix recipe so that you can make your own if you are unable to find it in your supermarket or local asian speciality stores.  

Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. A type of flour, called sago flour, is made from sago. The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of “pearls”. Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

Sumac is a plant that grows in subtropical and temperate regions throughout the world, especially in Africa and North America. The fruits of the sumac plant are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and is added to salads in the Levant. In Iranian (Persian and Kurdish) cuisines, sumac is added to rice or kebab. In Jordanian and Turkish cuisines, it is added to salad-servings of kebab and lahmacun. It is also used in the spice mixture za’atar.

Sweet Potatoes:
The sweet potato is an edible tuberous root that is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. It is only distantly related to the potato and does not belong to the nightshade family. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh. The origin and domestication of sweet potato is thought to be in either Central America or South America. In Central America, sweet potatoes were domesticated at least 5,000 years ago. In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found. In New Zealand the sweet potato is known by the Maori name of Kumara, while in parts of North America it is referred to as “yams” although Sweet potatoes are botanically quite distinct from yams.

Sweet potato leaves
Sweet potato leaves are primarily eaten in Asia and Africa, but can be found further afield in Asian food stores or sometimes in your supermarket. They can be substituted with Spinach where you are unable to find sweet potato leaves.

Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. Because of tahini’s high oil content, many manufacturers recommend refrigeration to prevent spoilage. This is particularly true among makers of raw, organic tahini, who will often prepare their tahini at low temperatures and ship and store it in refrigerated cases to maximise quality and shelf life. Used in middle eastern cooking, it has a peanut buttery flavour.

Za’atar is the generic name for the herbs oregano, thyme, and marjoram. As a spice mix it is usually based on these dried herbs, combined with sesame seeds, salt, and sometimes sumac and other spices. Used widely in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.

Grilled Salmon with Green Mango Salad

Grilled Salmon and Green Mango Salad

This is a very fresh, summary dish inspired by our recent trip to Thailand. While the mango salad takes a little bit of preparation work, there are no difficult techniques. Coconut Aminos and Kaffir lime leaves might not be familiar to you, so we have included some notes on these ingredients below.


  • 2 Salmon fillets
  • Sea salt
  • Black pepper
  • 5 red shallots, finely chopped
  • 2 cm fresh galangal, finely chopped
  • 1 red chilli, chopped (deseeded when using a hot chilli)
  • 2 garlic cloves, chopped
  • 1,5 tbsp coconut aminos
  • 1/4 tsp maple syrup
  • Splash of water
  • Squeeze of lime juice
  • 1 raw green mango, peeled and cut into thin strips of 3 cm long
  • Handful fresh coriander, roughly copped
  • Few Thai basil leaves
  • 3 kaffir lime leaves, finely chopped and with the middle stem of the leaf removed


  1. Season the fillets with sea salt and black pepper.
  2. Fry the fish in a little coconut oil for a couple of minutes until done and set aside.
  3. Fry the shallots, garlic, galangal and chilli in the same pan as the fish for about three minutes.
  4. Add the coconut aminos, maple syrup, water and lime juice and give it a stir.
  5. Take the pan of the heat and add the mango, coriander, basil and kaffir lime.
  6. Mix well and serve with the fish.

About Kaffir Lime Leaves: The kaffir lime is a fruit native to tropical Asia including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. It is used in Southeast Asian cuisine. If the recipe calls for kaffir lime leaves and you can’t find any, skip the leaves. Don’t substitute. The fragrance is so distinct that it is irreplaceable.

About Coconut Aminos: Coconut Aminos is a Gluten Free replacement for Soy Sauce. It often comes as a shock for people who are new to their Gluten Free lifestyles that Soy Sauce contains Gluten (wheat is often the first ingredient), but not all soy sauces are created equal. There are Gluten Free Soy Sauces available (including from popular Soy Sauce brand Kikkoman), but Coconut Aminos is also a useful replacement, and available from good Health Stores.

Music to go with it…
Listen on Spotify: John Legend – Love in the Future