Fish stir-fry Type - 1

Asian Stir-Fry with Fish


  1.  1 Pound white fish or wild salmon
  2.  3 tablespoon of coconut oil,
  3.  1 onion, chopped
  4.  3 carrots, julienned
  5.  1 red bell, pepper sliced
  6.  2 garlic cloves, minced
  7.  1 bunch kale, de-stemmed and chopped
  8.  1/2 head purple or napa cabbage, shredded
  9.  2 tablespoons (raw) honey
  10.  2 tablespoons toasted sesame oil
  11.  3 tablespoons tamari sea salt


Heat 1 and 1/2 tablespoons coconut oil in saute pan. Salt flesh side of fish and gently place in pan. When golden and not sticking to pan (about 4 mins), flip and cook on skin side for 4 minutes. Then set aside.

In another saute pan, heat 1 and 1/2 coconut oil. Add onions, peppers, carrots and saute until lightly golden. Add garlic and saute for 30 seconds. Add kale and cabbage and stir. In a small bowl, whisk tamari, sesame oil, and raw honey. Pour over vegetables and continue to cook for 2 to 4 minutes or until cabbage and kale are lightly cooked and the color is bright.