Thai Style Seabass and King Prawns with Stir Fryed Greens Recipe
Nutrition really doesn’t have to be complicated. Creating tasty, well balanced meals just takes a little thought and practise. My clients often ask me about meals and my first recommendation is variety and building your meals around your vegetables.
Vegetables are nutrient dense but low in calories. They provide a shed load of health benefits and fibre. Try to eat different colours and types of vegetables with each meal rather than just the same ones. The different colours provide different benefits. This particular recipe is full of greens as I was going for an Asian style dish. The recipe below serves two people. I hope you enjoy!
Ingredients
2 large seabass fillets
10-15 king prawns
1 packet of microwave rice (plain wholegrain, lime & coriander, lemon & herb, or something lightly spiced work well)
1/2 large courgette
2 small leeks
1/2 red onion
6-10 baby sweetcorn
3-4 large handfuls of spinach
thai paste (not curry, we used one from Morrison’s) or you could you sweet chilli sauce
mixed herbs
1/2 lemon
Method
Preheat the oven to 180 degrees.
Season the seabass with herbs and the lightly grated rind of the lemon. Slice the lemon and add one piece to the top of the seabass. Loosely wrap in foil and place on a baking tray and pop in the oven for 15-20 minutes.
Dice the red onion and add to a large frying pan with a dash of olive oil. Fry on a medium heat until soft.
Chop the leeks and courgette and add to the pan along with the sweetcorn.
Add a little olive oil to a small frying pan on a low to medium heat. Add the prawns and a teaspoon of thai paste or equivalent.
Once all the vegetables are cooked add a small amount of thai paste for flavour and stir through the spinach until wilted.
Cook the rice as per the instructions and serve on two plates. Top with the vegetables, seabass and prawns.