Cod Poached in Thai Ginger Broth

I have to say that today’s dinner was a meal fit for a King and guess what? It only took me under 30 minutes to make it and it does qualify as a healthy meal ❤

I started with some lovely fillets of cod that I had purchased at Trader Joe’s this weekend which I lightly seasoned with salt and pepper and put them to the side.


Turned my oven on to 400 Deg F, grabbed a roasting pan and placed some lovely Broccolini on it. Drizzled it with some Lemon infused olive oil from the lovely Sedona Olive Oil Company, garlic powder, salt and pepper and into the oven it went for aprox 15 minutes, make sure you turn them over every 5 minutes or so to ensure that they don’t burn.


Whilst the broccolini was cooking away, I chopped some scallions and garlic and gave it a quick sauté, then I added about 2 cups of Thai Ginger broth and some chopped cilantro and let it simmer away for a few minutes to infuse all the flavours.


I then added the cod, covered the pan with a lid and let it cook for a few minutes on each side basting it every now and then.


I removed the cod from the pan and poured about 1/4 cup of coconut milk into the broth.


Placed one of the cod fillets in a bowl, added about a cup of the broth, topped it off with some of the roasted broccolini and there you have it. A lovely thai spicy broth with some hearty cod and delicious broccolini. Don’t tell me that is not a meal fit for a King?

Thai Green Curry Sauce makes it all better…….

Back from a business trip and back on the food wagon…….or trying to be 🙂

Tonight I introduced my hubby to some guilt free noodles. They are known as Shirataki Noodles and are a great replacement for your everyday pasta without the calories that come with them….today I used the Spaghetti type.


The hubby requested some of that fish that he says I cook and tastes good, which translated means, can I make some tilapia in a nice way ❤


I decided today I would go Thai style so I prepared a light Thai Green Curry sauce to go with the Fish and Noodles.


For this I used 2 teaspoons of Green Curry Paste, half a can of Lite Coconut Milk and a couple of Kafir Lime Leaves.


I let it boil away and reduce a little bit and then put it to the side.

I rinsed the Shirataki Noodles and then dry cooked them in a pan till they went nice and golden.


In another pan I cooked the previously salt and pepper seasoned tilapia until it got a nice color on it.



Then to put it all together, I placed my noddles and ladled some of the green curry sauce on them, then I placed my tilapia right on top of the noodles and also gave it a green curry sauce treatment and all I can say is OMG, turned out delicious and barely any calories to feel guilty about!!!!!