Ingredients you will need

  • 2 Cod fillets (high-protein serving)
  • 150g Chopped kale
  • 15ml Ginger paste
  • 1 Lime (or lemon)
  • 1 Cucumber
  • 200g String beans
  • 25g Organic toasted coconut chips
  • Large pan (non-stick if possible)
  • Zester
  • Oil
  • Salt & pepper
  • 12g Curry spice blend

Preparation

  • Make the coconut crisp
    Zest and juice the lime. In a large pan (non-stick if possible), heat 1 tbsp oil (double for 4 portions) on medium-high. Add ½ the ginger and as much of the lime zest as you’d like; season with a pinch of the spice blend and S&P. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a small bowl; add the toasted coconut chips and stir to combine. Wipe out and reserve the pan.
  • Cook the cod
    In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod dry with paper towel; season with ½ the remaining spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
  • Cook the string beans
    In the same pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add up to ½ the lime juice (to taste); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender and beginning to brown; season with the remaining spice blend and S&P to taste.
  • Make the salad
    While the string beans cook, thinly slice the cucumber into rounds. In a large bowl, combine as much of the remaining lime juice and ginger as you’d like with 3 tbsp oil (double for 4 portions); season with S&P to taste. Add the kale. Using your hands, massage the kale, 1 to 2 minutes, until wilted. Add the cucumbers and toss to combine thoroughly.

Plate your dish

Divide the seasoned cod and string beans between your plates. Top the cod with ½ the coconut crisp. Top the salad with the remaining coconut crisp. Serve the kale salad on the side. Bon appétit!

Source: https://www.makegoodfood.ca/en/recipe/curry-cod-with-coconut-crispover-blistered-string-beans-1