Ingredients 1 sweet potato4 leaves kale1 Tbsp. olive oil1 clove garlic , minced1 zucchini1 tsp. salt (or to taste)1 tsp. lime zest1/4 tsp. chili flakes1 large leek or 2 smaller leeks1 pound mahimahi fillet , cut into bite-size pieces1 1/2 cups coconut milk1 Tbsp. lime juice1 handful fresh cilantro
Peel and dice the sweet potato. Cut leek into diagonal slices and rinse and chop the kale leaves.
Heat olive oil in a saucepan and sauté garlic for a few seconds. Add the chopped sweet potato, zucchini, sea salt, lime zest and chili flakes, and continue to sauté for a couple of minutes.
Add about half a cup of water to the veggies and bring to a boil. Cover pot and simmer for about 5 minutes, then add the leek and continue to simmer for 5 minutes.
Add the fish and coconut milk, and simmer until the fish is almost cooked through, about 3 to 5 minutes. (You can add an extra half cup of coconut milk or water if you prefer a more soupy consistency.) Add the chopped kale and continue to simmer for 2 to 3 minutes.
Serve in bowls, drizzled with lime juice and sprinkled with chopped cilantro.Variations:
- For a vegan version, you could use firm tofu in place of the fish. Alternatively, you could use a white bean–like butter, cannellini or garbanzo beans.
- Other fish such as salmon, monkfish, sea bass, cod or halibut can be used. Alternatively, you could use fresh shrimp.
- You can spice it up with fresh jalape??o instead of the chili flakes or 1 level teaspoon Thai green or red curry paste.
- Other spices or herbs can be added. Lemon zest can be used in place of the lime, or you can use minced fresh ginger.
- In place of the sweet potato, you can use kabocha or butternut squash or carrot. Other vegetable combinations can be used such as onion, carrot and zucchini.
- Other seasonings can be used in place of the sea salt. You can use herb salt, white miso dissolved in a little hot water and added at the end, or vegetable bouillon or stock cube.
- If you can't find coconut milk, you could make cashew milk with 1/3 cup raw cashews blended to a milky consistency with 1 1/2 cups water. Alternatively, you could just use water or fish or vegetable stock.
- You could use fresh flat-leaf parsley or scallions in place of the cilantro.