This recipe is zesty without being overpowering. Serve over brown rice.
Targeted Side Effects: Fatigue, chemo brain, constipation, joint pain, peripheral neuropathy
High in vitamins A and C and iron
Calories: 330; Total Fat: 21 g; Saturated Fat: 13 g; Total Carbohydrates: 10 g; Fiber: 2 g; Protein: 26 g
1 tablespoon olive oil or coconut oil
1 white onion or 2 green onions, chopped
1 (13.5-ounce) can regular coconut milk
2 tablespoons tamari plus more to taste
1 teaspoon grated fresh ginger
1½ teaspoons curry powder
½ teaspoon agave syrup
6 (4-ounce pieces) whitefish (rockfish, flounder, or halibut work well)
1 (14.5-ounce) can stewed tomatoes
4 ounces cremini mushrooms, sliced
1 bell pepper, cut into strips
4 cups leafy greens, torn apart or sliced in ribbons
¼ cup chopped fresh basil or cilantro
Optional: Hot sauce
1. Heat oil in a large pan or wok over medium heat. Add the onion and cook until slightly soft.
2. Stir in the coconut milk, tamari, ginger, agave, and curry powder. Simmer uncovered.
3. When sauce starts to bubble, add the fish, tomatoes, mushrooms, and pepper and cook, covered, for five minutes.
4. Add leafy greens and basil or cilantro. Cook until the veggies are tender. Add more tamari, if desired.
Health Tip 101: Coconut oil contains medium-chain triglycerides, a dietary fat that offers many health benefits including acting as a quick energy source and fuel for the regeneration of gut cells. When coconut oil is digested by the body it forms monolaurin and lauric acid, two chemicals that kill harmful bacteria in the gut.
Coconut Fish Curry