Paleo style stir fried kangkong and whiting
Since realising that I had to change to a low copper diet, this following recipe has become my staple, almost every day breakfast.
It’s friggin’ good!
It’s a stir fry, made with Kangkong (also known as water spinach), spring onion and whiting. I also sometimes have it with either egg or left over roast meat – pork or lamb usually.
It’s quick and super easy to make and just tastes damn good every single day….
Recipe: Stir fried kangkong and whiting
What you’ll need:
- Small bunch of kangkong (enough for one person)
- 1 whiting fillet
- 1 spring onion
- 1/2 normal brown onion (optional)
- Dried, powdered ginger (1/4 tspn)
- Cayenne pepper (1/4 tspn)
- Ghee or coconut oil
- Juice from half a lime
- Coconut amino sauce
The how to:
- Heat a little ghee or coconut oil in a wok (about a tablespoon)
- Chop the ends of the stalks (about one inch) from the kangkong and discard
- Chop the kangkong stalks into pieces about one inch in length
- Chop the kangkong leaves into pieces
- Chop the spring onion and the white onion (if using) into medium sized pieces
- Fry the kangkong stalks and onions until slightly soft stirring regularly.
- Add the dried ginger and cayenne
- Add the whiting and stir reqularly (the whiting will break up into pieces)
- Add the lime juice
- Once whiting is half cooked (a couple of minutes), add the kangkong leaves
- Then add the coconut amino sauce (a splash – to taste)
- Continue to stir and cook until vegetables are wilted and fish is white and cooked.
- Add celery
- Add coriander
- Add capsicum
I hope you like it!
P.S. Did you grab the Paleo bread recipe that I shared a while back? I’ve been thinking about it and dreaming… No nut flours for me, but you? Well you can enjoy this one. 🙂