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!
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Love love this healthy recipe that must be so delicious! I’ve never cooked Mahi Mahi before but will try now. I love your photos and the pretty bok choy around the plate!
Oh my I love antiquing too. I have a dish fetish and my blog is the perfect excuse to get more 🙂
Julie I couldn’t get access to your recipe 🙁 I always copy what I’ve typed in my blog then paste it into a google doc. It’s not fancy but it seems to work well ;o)
I always try to find new ways to cook fish and yours is an excellent idea. I love it.
The printing works now Julie! That’s a great recipe program you’re using 🙂
Julie…you would find the same nutty ‘antiquar’ /flea market /yard sale fanatic right here typing away after having read about your slight obsession. Being an Interior designer does not help me in the least. I do have Hubby tugging at the reins…especailly since we’ve downsized.
Alright then…this meal of yours is right up my alley…other than cilantro (not a fan)…I’m certainly going to have to give this a try.
Ciao for now and flavourful wishes,
Claudia
This looks so flavorful Julie and really simple to make! Thanks for sharing!
I have an irrational fear of cooking fish!
Like the idea of curry and fish…is sure looks very tasty, and perfect with a bowl of rice…SO good 🙂
You rock. You seriously don’t know how much I love this.
A terrific preparation for mahi, yum!
Can’t wait to give this dish a try. We loved the chicken yesterday, it’s up on my blog today- with your credit of couse!
Well yum yum. That sure looks tasty, I love a curry and the bok choy addition adds a nice twist.
Thanks for your comments on my SITS day. It’s lovely to be surrounded by boys – myself, I’d love a girl too but would be delighted to have another one of my chunky lovelies IF we do decide to go for a third!
Amazing dish! I’m always a sucker for curries and I love how light this looks! It’s going on “the list!”
Looking forward to checking out all the new photo props Julie, I’m such a newbie when it comes to the photography part of this blogging biz, but its heaps of fun learning.
Interesting little recipe you’ve posted today, sounds good.
You are my kinda girl! You like antiquing and you cook curry for dinner 🙂
I just can’t wait to check out that antique mall after hearing about it from you again and again.
Lovely recipe Julie! Thanx for sharing.
This looks great and still it seems so easy. I have printed your recipe and everything worked very well. Thanks for the recipe. Another nice recipe I have found via the hearth ‘n soul blog-hop. PS. Your photos are stunning.
I have never cooked mahi-mahi and I don’t know why – this seems so simple and the flavors sound delicious!! Thanks for sharing this with the hearth’nsoul blog hop!
Love this one. We seem to always do the same fish recipes. Thanks for linkin it up to tasty tuesdays. Can’t wait to try it.
hopped on to your blog via hearth n soul!
oh u ‘ve got it …i second you on antiquing and my favorite haunts are these old china shops full of interesting stuff !
That fish looks like so yummy…never tried mahi mahi in curry..
I think I need to go food styling shopping as well he he great recipe looks delish
that looks awesome! I, too, have been inspired to go antiquing after the food blog forum. I just haven’t gotten around to it yet 😀
Sounds wonderful, I love curry! I am going to have to try something for sure.
As far as antiquing goes, my husband loves it but I hate it. He gets so frustrated with me because he likes to look at every little thing and I just want to leave!
Darn that looks good – perfect, I’m thinking, for a quick week-night dinner.
Sue
I’ve never made a curried fish dish…but every time I hear of one, I wish I had. Love this recipe and will for sure be saving it…to try next time I find some good fish! Thank u for sharing it w/ the hearth’nsoul hop this week 🙂
Pretty and looks delicious — I love curry!
Great pictures! Are you having fun using the techniques from White on Rice? I’m so glad I took notes. See you this weekend! 🙂
Please please please, don’t give me an excuse to go buy more “stuff,” I can hardly resist as it is! But making a delicious fish curry is something I don’t have to resist. Thanks for sharing at Hearth and Soul.
This looks delicious! I really need to get me some curry. I think your new recipe format is fun! Great job and thanks for sharing!!
While fish is not my favorite, I know it is good for me so i try to cook with it every now and then. Or when I feel guilty that I haven’t cooked with it in a while. I had printed out your recipe when you originally posted it and tonight was the night. I really enjoyed it, although I subbed tilapia for the mahi mahi. Great flavor and I felt good about eating it, too, which is an added bonus. Thank you for sharing the recipe.