Ready in 50 | Serves 4
400g white fish (hoki or monk fish)
1 free-range egg (white only)
1 teaspoon Ground Cumin Seed
1 teaspoon fresh ginger, finely chopped
½ cup fresh coriander, roughly chopped
½ teaspoon Natural Sea Salt
3 tablespoons Organic Coconut Oil, High Heat Cooking
5 cloves fresh garlic, crushed and finely chopped
3 tablespoons fresh ginger, grated
1 onion, finely chopped
1 teaspoon Ground Cinnamon
1 teaspoon Turmeric 60g
2 fresh red chillies, seeds removed and finely sliced
1 teaspoon Organic Coconut Sugar
1 can Organic Tomatoes, Chopped
1 can Organic Coconut Cream
1 can Organic Coconut Milk
2 heads baby bok choy, ends trimmed and stems cut from leaves
3 tablespoons lime juice
Natural Sea Salt
1 cup Organic Basmati White Rice cooked
fresh coriander, to garnish
Put all the dumpling ingredients in the food processor and whiz until smooth. Scoop spoonfuls and form into balls using your hands. Set aside.
Now make the soup. In a large pot, sauté the garlic, ginger, onion, cinnamon, turmeric, chillies and sugar in coconut oil over a low heat for about 2 minutes.
Add the tomatoes, coconut cream and coconut milk. Bring to the boil, cover pot, then simmer for 10 minutes.
Add in the bok choy and fish dumplings. Simmer for a further 5 minutes, or until the dumplings are just cooked. Add the lime juice and season.
Stir in the cooked rice. Remove from heat and garnish with coriander. Serve while hot.