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Ingredients
- 4 cm fresh ginger grated
- 2 cloves garlic crushed
- 2 lemon juice & zest
- 400 ml chicken stock (bone broth)
- 2 Tbsp Honey
- 1 tsp sea salt
- 1 onion sliced
- 350 g cauliflower cut into florets
- 500 g fish fillets cut into bite sized pieces
- 300 g broccoli cut into florets
- 1 red capsicum (pepper) sliced
- 100 g snowpeas (mange-touts) halved
- 2 Tbsp gluten-free cornflour
- 2 Tbsp water
- 2 green onions (eschallots, shallots) sliced
Ingredients
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Instructions
- Combine ginger, garlic, lemon juice & zest, stock, salt and honey. Bring to boil, reduce to simmer.
- Add onion & cauliflower and stir to coat.
- Simmer gently for 10 minutes, stirring occasionally.
- Add fish and cook, covered for 5 minutes.
- Add remaining vegetables (except spring onions), stir thoroughly and cook a further 5 minutes.
- Garnish with spring onions.