AIP Cantonese Steamed Fish with Pineapple and Kaffir Lime Cauliflower Rice

I was at the fish store the other day buying our fish for the week.

I always buy salmon and then I try to buy something different.

This week I bought Red Emperor.  The man in the fish shop 

gave me the suggestion to steam it ... he said he wife has

done it that way, with Asian flavours.  So, I found a 

recipe online that I could modify.  This is what

I came up with.  I didn't have a bamboo

steamer but I do now!  What fun!

You could use any method 

to steam that you

want.

The fish:

Ingredients:

2 pieces of Red Emperor

4 spring onions

biggish chunk of ginger
small handful of cilantro (fresh coriander)
3 tablespoons coconut amionos
1 tsp honey
3 tablespoons water
avocado oil

Method:

Mix coconut aminos, water and honey. 

Set aside.

Chop the cilantro.

Set aside.
Julienne the spring onions and ginger.

Set aside.

Get the steamer ready.

I used a bamboo steamer set on top

of a frying pan full of water.

Boil the water,

steam the fish til cooked 

through.

Remove fish from steamer to serving plate.

Top with cilantro.

Heat some oil in a frying pan.
Add the ginger and let it sizzle for a minute or two.

Add the spring onions.
Cook for another minute or two.

Add the coconut amino

mixture and keep 

cooking til sauce

thickens just

a little bit.

Spoon all of that on 

top of the fish.

The cauliflower rice:

Ingredients:

1 head of cauliflower

3 cloves of garlic

a couple of shallots

a couple of kaffir lime leaves

a few slices of fresh pineapple, chopped small

coconut oil

Method:

Process the cauliflower into rice.

Chop garlic, shallots, kaffir lime leaves and pineapple.

Saute all but the pineapple in a bit of coconut oil.

Once fragrant, add the cauliflower.

Cook for a couple minutes,

not too long or it will

get soggy.

Take off of heat and stir in pineapple.

xx