About 2 – 3 firm, crisp lettuce leaves (cos or romaine lettuce works well)
6 cherry tomatoes
Finely sliced spinach leaves or 1/2 cup baby spinach
I count pineapple as my carbs in this dish, but one could add chickpeas or black beans for extra carbs as needed.
1 tbsp olive oil
Herbs, spices and extras
1/2 tsp Asijiki (or other) Turmeric
1/2 half tsp Asijiki (or other) ground ginger
Garlic salt/ Asijiki Spice it Nice
Find your Sleekgeek Asijiki Brands spices over here
Dish or bag to marinate fish in.
Grater with a very fine side
Processor or pestle and mortar
Peel and finely grate the fresh ginger and turmeric
Mix the olive oil, the turmeric and ginger, a pinch garlic salt or Spice it Nice and the salt and pepper. (If you did not use fresh turmeric and ginger then use a level tsp powdered turmeric and half a tsp ginger powder).
Place your fresh fish in a dish and coat with the above marinade, covering all sections.
Finely chop your spring onions.
Peel and finely chop your pineapple, blend briefly with the spring onions in a blender to combine or mash together with a pestle and mortar.
Season to taste.
If you are using fresh spinach leaves, de-stem and slice them finely. wash, dry and separate your lettuce leaves so that they are ready to be used as ‘tacos’
Halve your cherry tomatoes.
Heat your frying pan and fry the fish for a few minutes on each side until it flakes apart easily.
Remove from the heat and break it up into bite-size pieces.
Allow to cool.
This is a lovely dish to serve on platters so that everybody can help themselves. Just provide a platter of lettuce leaves, a bowl of cherry tomatoes and chopped spinach or baby leaves and a bowl of the pineapple salsa for people to help themselves