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You are here: Home / Recipes / A More Mindful Diet with the Mindful Chef

A More Mindful Diet with the Mindful Chef

September 12, 2017 by Fiona Maclean 8 Comments

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Lemongrass trout with coconut lime rice recipe:

As a keen cook who lives by herself, I never really considered recipe boxes.  But, as it happens, The Mindful Chef does have recipe boxes for one.  I believe they are the only recipe box company that offers boxes for a single person – so, I was able to try out recipe boxes without finding myself eating the same thing for several days in a row.  And now, I’m something of a convert to the concept of a healthy recipe box like Mindful Chef for a number of reasons.  I’ve already shared the red pesto fish skewer recipe that I was sent at the start of the programme.  But, I know these recipes are good!

Mindful Chef Ingredients

  • It’s an opportunity to try a new recipe with minimal risk.  Instead of having to buy jars of spices, sauces and other ingredients, you get a carefully measured out portion.
  • All the recipes have been carefully developed so that they are nutritionally well balanced – and they come with a calorie count and nutritional breakdown on the recipe card
  • Because everything is pre-portioned, there’s far less opportunity to cook too much.  I was particularly surprised by some of the carb portions – a helping of rice is 40g of dry rice.  I suspect I’m guilty of making myself far too much at times!
  • Apart from the recipe as a whole, I love being shown some new ways to prepare one component of a meal.  I’ll be making both the coconut rice from the recipe I’m sharing below and the spiced spinach rice that I made to go with yesterday’s chicken kebabs again.  They are simple and yet unusual ways to make a recipe special.
  • There’s no waste so the recipe boxes are actually more cost-effective than they may seem at first glance.  I often end up throwing out vegetables because I can’t buy small enough packs.  And, like many people, I have a whole collection of taste-free spices which have just sat in the larder for far too long.

Chicken Skewers with Zhoug Mindful Chef

This week’s selection of Mindful Chef dishes included spiced chicken kebabs using an Israeli/Yemeni condiment called Zhoug served with the spiced spinach rice and a heritage tomato salad and lemongrass trout with coconut lime rice.  I know I’ll be making both recipes again but I’m sharing the Lemongrass trout as it was marginally my favourite of the two dishes.

 

5 from 7 votes
Mindful Chef Lemongrass Trout
Print
Lemongrass Trout with Coconut Lime Rice
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

A simple fish recipe with asian notes - creamy coconut rice contrasts with the fragrant blend of Thai herbs and spices.  Most of the preparation for the fish and stir fry vegetables can be done while the rice is cooking

Course: Main Course, Main Dish
Cuisine: Asian
Servings: 2
Calories: 567 kcal
Author: The Mindful Chef
Ingredients
  • 2 150g trout fillet
  • 1 lemongrass stalk
  • 1 lime
  • 80 g sugar snap peas
  • 1 pak choi
  • 1 chilli
  • 2 garlic cloves
  • 2 tbsp fish sauce
  • 2 tsp white sesame seeds
  • 80 g brown rice
  • 20 g creamed coconut
  • olive oil
  • salt & pepper
Instructions
  1. Pre heat the oven to 180C

  2. Trim the sugar snap peas and pak choi. Zest the lime

  3. Put the creamed coconut in a saucepan and stir through 400ml of boiling water

  4. Add the rice and a pinch of salt.  Bring to a gentle simmer and cover with a lid.  Cook for 25 minutes, adding more water if necessary

  5. Trim the lemongrass and slice finely before chopping.  Finely chop or crush the garlic.  Remove the seeds from the chilli and chop finely.

  6. Put half the lime zest, half the fish sauce, half the lime juice together with the lemongrass, chilli and garlic in a bowl and mix well.

  7. Cut two foil or parchment pieces to fit the trout fillets.  Put one fillet on each piece of parchment and cover with the lemongrass mixture.  seal the parcels up and place on a baking tray

  8. Put in the oven for 10-12 minutes

  9. Heat a heavy bottomed skillet or frying pan over a medium heat and lightly toast the sesame seeds.  Put to one side.

    Add a teaspoon of oil to the same pan and add the pak choi, sugar snap peas and the remaining fish sauce.  Cook for 4 minutes, stirring constantly

  10. Stir through the remaining lime zest and lime juice into the rice.  

  11. Place the rice on two plates, top with the lemongrass trout and the pak choi and sugar snap peas.  Pour over the remaining juices and then top with sesame seeds

Mindful Chef Lemongrass Trout

I really loved both dishes in my recipe box this week. And, I’ll be making both again.  I recognise the quality of the ingredients that go into the boxes. My chicken was from Farmisons, my fish from Cornwall from the Celtic Fish and Game Company.  The vegetables are all ‘wonky vegetables’ and are sent without being chopped up – so they keep their nutrients.  All the meals are lower carb meals, made with no refined carbs and they are all gluten-free and dairy free.

Lemongrass Trout 2

If you’d like to try these recipes at home without the hassle of shopping for the ingredients, you can order meal boxes from The Mindful Chef online – the recipes are available for one, two or four people.

Or, just pin this post for later

Lemongrass Trout Recipe - a Thai inspired recipe for Trout with Lemongrass and Chilli from Mindful Chef

Filed Under: Fish and Shellfish, Recipes Tagged With: diet, diet recipe, fish, healthy, low calorie diet recipe, thai

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Angela Lithgow says

    December 26, 2017 at 4:39 pm

    Looks very tasty. We’ve got a measuring set for rice, pasta etc, as like you we were guilty of generous portions and surprised by the real size of portion.

    Reply
  2. Janice says

    October 15, 2017 at 3:44 pm

    I do enjoy a recipe box and it’s good that there is someone thinking about people cooking for one. The fish dish looks absolutely gorgeous.

    Reply
  3. Heidi Roberts says

    October 11, 2017 at 12:34 pm

    I rarely use lemongrass but when I do it really impacts the flavours. Must make a point of using it more!

    Reply
    • Fiona Maclean says

      October 11, 2017 at 12:51 pm

      Lemongrass keeps well too!

      Reply
  4. Jan Bennett says

    October 11, 2017 at 7:20 am

    Love the flavour combos; this looks delicious! Brilliant that you can order a box for one.

    Reply
    • Fiona Maclean says

      October 11, 2017 at 12:50 pm

      ever so simple to make – I will definitely be doing this one again

      Reply
  5. Emma @ Adventures of a London Kiwi says

    October 10, 2017 at 4:40 pm

    We have been trying a similar service lately, and agree that it makes cooking fantastic – the flavours are just so good!

    Reply
    • Fiona Maclean says

      October 11, 2017 at 12:50 pm

      it’s a great way to learn some new recipes too!

      Reply

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