hCG Asian pan fried Barramunda with Bok Choy

Pan Fried Barramundi with Bok Choy and Vinaigrette

or an Asian-inspired seafood dish, try this succulent Pan Fried Barramundi served with Bok Choy and Vinaigrette

Ingredients Asian Vinaigrette

Asian Vinigarette

1 tbsp light soy sauce 1 tbsp fish sauce 2 tbsp Chinkiang vinegar juice of half a lime 1 tbsp mirin 4 birds eye chillies, finely diced 1 long green chilli, finely diced 2 cloves garlic, finely chopped 4 coriander stems, finely chopped 2 slices ginger 2 spring onions,

Shiitake Mushrooms

finely sliced Shiitake mushrooms 100g shiitake mushrooms, quartered 1 tbsp coconut oil


Barramundi 4 x 250g fillets of barramundi, skin on 2 tbsp coconut oil

Bok Choy

Braised Bok Choy 2 tbsp coconut oil 4 bunches bok choy, outer leaves removed, halved lengthways 3 slices ginger 3 tbsp light soy sauce

To serve bean sprouts long red chilli, finely sliced coriander leaves salt and pepper, to seaso


  • For the Asian Vinaigrette, place all ingredients and 2 tablespoons of water in a small bowl and stir well to combine. Season to taste and set aside.
  • For the Shiitake Mushrooms, heat coconut oil in a large frypan over high heat. Add mushrooms and cook, stirring occasionally, until golden and tender. Season, remove from heat and set aside in the pan to keep warm.
  • For the Barramundi, season the barramundi fillets with salt and pepper on both sides. Heat a large frypan over a medium heat. Fry the barramundi, skin side down, until the skin is crispy, about 2-3 minutes. Turn the fillets over and fry until just cooked through, about 1-2 minutes. Remove from pan and set aside on a warm plate.
  • For the Braised Bok Choy, heat a large frypan over medium heat. Add coconut oil and place bok choy, cut side down, in the pan. Cook until caramelised, about 1-2 minutes. Turn the bok choy over, add the sliced ginger and soy sauce to the pan with a little water if necessary. Cover and steam until tender and liquid has evaporated, about 2-3 minutes.
  • To serve, remove ginger slices from Asian Vinaigrette and discard. Place bean sprouts in a pile on each plate. Arrange 2 bok choy halves and a few quarters of Shiitake Mushroom next to the bean sprouts. Place a piece of the Barramundi on top of the bean sprouts. Garnish with red chilli and coriander leaves. Serve immediately with the Vinaigrette on the side.

hCG phase 2 3 4 Pan seared Halibut with Ginger Mango Salsa and Cilantro Sauce

Ginger Mango Salsa

1 mango, peeled and diced

½ small red onion, finely chopped

1 teaspoon fresh grated ginger

2 garlic cloves, minced

½ red bell pepper, finely chopped

Juice from ½ a lime

1/2 a bunch of cilantro, diced

In a medium sized mixing bowl, mix together the above ingredients and set aside.

Cilantro Sauce

½ cup homemade fat free mayo

½ cup cilantro

1 teaspoon cumin

2 teaspoons lime juice

Hot sauce to taste – I use Peri Peri but you can use whatever suits you

In a food processor or blender add all of the above ingredients and blend together until smooth.

The Fish 

1 kg halibut (Or however much you want to make!  One kg serves 10 adults.)

2 tablespoons of coconut oil

Sea salt and black pepper to taste

1. Season both sides of the fish filets with salt and pepper.

2. Heat the coconut oil in a large pan over medium to medium high heat.

3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side

4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.

As always, Enjoy!!

hCG Phase 2,3,4 Fish Curry

I am  not a fan of fish curry or such like dishes, but this is one dish I do love.  It is bursting with flavor and we are very sure you will enjoy it too.


45ml coconut Oil

1 Large Onion, finely chopped

4 Jam Tomatoes (Skins off and Stick blended)

3 Habanero Chillis

2 Tablespoons Brown Seedless Tamarind (Soaked with approx. half a cup of water. Black tamarind can also be used)

I Tbs freshly ground Ginger and Garlic

1 to 2 Pinches of Black Mustard Seeds

1 Pinch Methi Seeds

1.5 Tablespoon rough Sea Salt

1.5 Tablespoons Kashmiri Chilli Powder

1.5 teaspoon Rajah mild curry powder

1.5 teaspoon Rajah all in one curry powder

1 teaspoon Garam Masala

1.25kg Fish Slabs (tail end)

1 Sprig Curry Leaves

1 Tablespoon low sugar Tomato Paste (optional)

Dhania to garnish


  1. Braise onions on medium heat.
  2. Add ginger garlic mix, mustard and methi seeds.
  3. Add chillis.
  4. Add masalas and mix
  5. Stir in tomatoes and toss for a few seconds.
  6. Add curry leaves.
  7. Add tamarind water and cook for approx. 10 minutes (until tomatoes are almost melted) on medium to low heat.
  8. Add salt and add fish.
  9. Cook for a further 10 to 12 minutes, turning the fish over once or twice until the fish is fully cooked.