This is another low carb recipe it is a lot higher in the carbs than some of the recipes I have been posting lately but it is then again a lot lower in fat content too. I usually make this with blue eye cod but any kind of cod would be fine, Blue eyed cod is also known as deepsea trevalla, blue eye trevalla and blue eye. I love the taste of this fish to me it makes for very good eating. This recipe works out to be about 25.7g Carbohydrates, 45.3g protein and 4.8g total fat of which 1.4g is saturated fat.

Ingredients

4 Blue-eye fillets
330g Pineapple, chopped into chunks
1 Tablespoon peanut oil
1 Red capsicum, sliced thinly
1 Red onion, sliced thinly
2 Cloves garlic, crushed
2 Red chillies, sliced thinly (add as many seeds to suit your taste.)
2 Teaspoons grated fresh ginger
4 Tablespoons soy sauce
2 Tablespoons sherry
1/2 Cup water
1/2 Teaspoon chicken stock granules
1/2 Cup white vinegar
3 Tablespoons sugar
150g Cauliflower florets
100g Shredded cabbage
60g Shredded carrot
80g Snow peas, trimmed
200g Bean sprouts
3 Green onions, sliced thinly

Note: This is can be done on the BBQ, Grilled or on a grill plate.

Method

1. Heat peanut oil in a pan, add capsicum, onion, garlic, chillies and ginger, stir fry until capsicum softens.

2. Add soy sauce, sherry, water, stock, vinegar and sugar, stir to combine, add florets, cook 2-3 Min’s.

3. Add shredded cabbage, carrot, snow peas and bean sprouts, cook until vegetables are just tender.

4. Meanwhile cook fish on a heated oiled grill plate or BBQ or grill until cooked and fish flakes easily.

5. BBQ or grill pineapple chunks until tender, add to vegetables.

To Serve. Spoon vegetables equally among 4 bowls and top with fish, sprinkle with green onions.

All photos taken by me unless otherwise stated.