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Quickie Curried Fish

I love antiquing.  There, I’ve said it.  I think I could honestly spend an entire day hopping from store to store and never get bored.  Unfortunately with three small but rather feisty bulls dancing around my every step, I don’t get to spend as much time in the china shops as I would like.

That being said, after enjoying a weekend away with 100 other food bloggers and learning more about the art of food styling, I realized I had an excuse obligation to get myself out to the antique warehouse (we’re talking 55,000 sq. feet of antiquing bliss!) and pick up some chic new bowls, napkins and other goodies to spruce up my photos a bit.  I’ve been having a field day with my new loot and my pictures are all the better for it.

You’ll have to wait a week or two to see some of these new little trinkets in action as I have about a week or two worth of posts to catch up on before the new stuff shows up on the page.  Keep your eyes open though and see if you can tell when the changes start to pick up.  I’ll give you a hint, there’s a preview on my facebook page as we speak.

One more note before we move on to the recipe.  I know that people have been having issues with printing my recipes off of Google Docs, so I’m testing out a new recipe sharing program today!  If you get a chance, check it out below the finished picture and let me know if it’s any easier to work with.

Alright, let’s move on to today’s dish.  I’ve been really excited to share this one on the blog; mainly because it only took me about 20 minutes to cook up,  it’s low fat, healthy, and extremely tasty!  What more could you possibly want in a meal?  Let’s curry up some fish!

Ingredients Needed:

1 Tbsp of Sesame Oil
1 Pd of Mahi Mahi, Cut into Chunks
2 Cloves of Garlic
1 Inch of Fresh Ginger, Chopped
1 Can of Diced Tomatoes
1/4 Cup of Chicken Stock
1 Small Bunch of Fresh Cilantro, Chopped
1 tsp of Curry
1/2 Lime, Juiced
Salt and Pepper to Taste

Grab your sesame oil and put it in your wok on medium high heat.  When it’s heated up, throw in your fish and let it cook up for 2-3 minutes.

Now add in your garlic and ginger and let it continue to cook up for another 4-5 minutes until the fish is just cooked through.

Turn your heat down the medium and add in the tomatoes, stock, cilantro, curry and lime juice.

Stir it all together and let it heat back up for a minute or two.  Add in your salt and pepper to taste.

And with that, you are ready to go sit yourself down with a delicious main course or, you can do like I did and cook up a little bok choy in some sesame oil, ginger, salt and pepper and have a complete (and might I add pretty) meal your entire family will love.

Oh, and if you’re heading to your local antique shop anytime soon, pick me up a couple more chic bowls and napkins, will ya?

I linked this post up to Hearth n Soul and Tasty Tuesdays.

Quickie Curried Fish

Ingredients:

1 Tbsp of Sesame Oil
1 Pd of Mahi Mahi, Cut into Chunks
2 Cloves of Garlic
1 Inch of Fresh Ginger, Chopped
1 Can of Diced Tomatoes
1/4 Cup of Chicken Stock
1 Small Bunch of Fresh Cilantro, Chopped
1 tsp of Curry
1/2 Lime, Juiced
Salt and Pepper to Taste

Directions:

Grab your sesame oil and put it in your wok on medium high heat.

When it's heated up, throw in your fish and let it cook up for 2-3 minutes.

Now add in your garlic and ginger and let it continue to cook up for another 4-5 minutes until the fish is just cooked through.

Turn your heat down the medium and add in the tomatoes, stock, cilantro, curry and lime juice.

Stir it all together and let it heat back up for a minute or two.

Add in your salt and pepper to taste.

Serve over a bed of rice. Enjoy!