Kingfish Ceviche, Spiced Coconut & Tamarind Egg Bowl

When it comes to sharing nutrients with your microbiome, this is the perfect meal. Swapping sashimi for ceviche is a great way to enjoy ‘raw’ fish without the risk of harmful bacteria. The curing process, which uses lime and/or lemon juice, ‘cooks’ the ceviche and acts as a digestive aid, stimulating the initial stages of protein breakdown. The spiced coconut and tamarind eggs take the lunch bowl concept to new culinary heights with their delicious mix of spicy, sweet and sour, and crunchy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, combine the quinoa and water and bring to the boil. Cover and reduce to a gentle simmer for 15 minutes, cooking the quinoa until almost all of the water has been absorbed. Remove from the heat, then let sit, covered, for another 5 minutes, or until the quinoa’s ‘tails’ have sprouted and the remaining water has been absorbed.

Step 2

Soak the wakame in cold water for 5 minutes, or until rehydrated. Drain and set aside.

Step 3

To make the eggs, cover with cold water in a small saucepan. Bring the water to a simmer over a low–medium heat. Cook the eggs for 3 minutes, then submerge in ice water. Once cooled slightly, peel.

Step 4

In a bowl, toss the toasted coconut, coriander seeds, fennel seeds, chilli flakes and salt. Brush the eggs with tamarind purée, then roll in the spiced coconut mixture. Set aside.

Step 5

Using a sharp knife, thinly slice the kingfish across the grain. Combine in a bowl with the lime juice, half the lemon juice, 1 tablespoon of the oil and some salt and black pepper. Cover and allow to marinate for 2–3 minutes.

Step 6

Heat the remaining oil in a medium frying pan over a medium–high heat. Add the kale and the rest of the lemon juice and cook, stirring occasionally, for 2–3 minutes, or until wilted.

Step 7

To assemble, divide the quinoa between serving bowls and arrange the kingfish ceviche, kale, wakame, sauerkraut and eggs on top. Drizzle with some tamari to serve.

Step 8

CARLA’S TIP If you’re not partial to quinoa, swap it for 285 g (10 oz/1½ cups) cooked white basmati rice instead.