One pan – Asian inspired barramundi, black rice & bok choy (GF)

This dish literally cooks in one pan, yes … saving time – but, more importantly, all the flavours mingle together and the rice absorbs all of it!

The black rice in this dish may as well be called purple rice, as when it is cooked – it has a deep purple hue. The contrast of colour and vibrancy of this dish excites me.

Black rice is high in antioxidants, vitamins B, E and minerals potassium, and iron and is considered a superfood, due to it’s health properties.

Notch up the chilli as much, or as little as you like. In this recipe, I have used a long red chilli – which are mild in terms of heat, but still gives the dish that chilli flavour.


3 cups organic vegetable stock
thin ginger slices (6)
3 garlic cloves thinly sliced
1 tsp fish sauce
1 long red chilli sliced
1 cup basmati rice
1/2 cup black rice (soaked & drained)
2 barramundi steaks
2 bok chop cut in half
spring onions chopped
fresh coriander leaves
lime wedges
organic tamari

seaweed & seed sprinkle *buy in health food or Asian shops


Place the stock, ginger and garlic into a deep pan. Bring to a gentle boil and then add the rice, chilli and fish sauce. Stir well. Cover and cook for 10 minutes on a low-med heat.

Arrange the barramundi steaks and bok chop on top of the rice. Cover and cook for a further 15 minutes, or until the fish is cooked through and all the liquid has been absorbed by the rice.

Don’t overcook the fish – you want it beautifully delicate and flaky.

Remove from the heat. Scatter with chopped spring onions and fresh coriander leaves. Serve straight from the pan.

In bowls, splash with tamari and lime juice. Lastly, sprinkle with a little seaweed and seed sprinkle.


I’d love to hear your feedback,

Kristy x

Asian Salmon & Seaweed Salad (GF, DF)

Salmon is an excellent source of high-quality protein, vitamins and minerals and omega-3 fatty acids. A nutritional marvel.

This dish is fresh, bursting with asian flavours and has the wow factor.


serves 2
2 fillets of salmon (skin on)
2 tbsp organic tamari
2 tbsp raw honey
pinch white pepper
1/4 cup dried wakame *can be bought in asian supermarkets
2 spring onions sliced
1 lebanese cucumber *ribbons

greens (baby spinach, lettuce leaves, snow pea sprouts)


1 lime
1 clove garlic finely diced
1 2 cm piece ginger finely grated
1 tbsp sesame oil
1 tbsp organic tamari
dried chilli flakes
steamed brown rice to serve *see below
pinch black sesame seeds




Place your wakame pieces into a small bowl and completely cover with water. Set aside.


Pat the salmon fillets dry with some paper towel. Lay skin down on a tray. Marinate (spoon) over the tamari, honey and sprinkle with white pepper.


On a medium heat, cook the salmon in a frypan until dark and sticky (be sure to only turn once). Allow the salmon to rest once it is cooked medium rare.

In the meantime, make the dressing. Finely grate the lime zest into a bowl, squeeze in the lime juice, add the finely diced garlic, grated ginger, sesame oil and tamari. Whisk until combined.

If you don’t mind a little heat, sprinkle some chilli flakes for some kick. Set aside.


Throw all of the salad greens into a bowl, including the cucumber ribbons, spring onions and drained wakame. Dress greens with the dressing and toss.
Serve on plates. Top with flaked salmon. I like to cut up the crispy skin and mix through the brown rice for added flavour.
Serve with a side bowl of steamed brown rice and sprinkle with black sesame.

*brown rice

I use the absorption method when cooking brown rice and it turns out perfect every time. For this recipe I;
Add 1 cup brown rice (rinsed) to a saucepan, with 2 cups water and cover. Bring to the boil on a medium heat. Once the water begins to boil, reduce to low and cook for 30 mins. Take immediately off the heat once cooked and set aside until ready to use. Keep the lid on. 
I like to leave my rice for at least 10-15 mins once cooked. Fluff with a fork when ready to serve. 

K x