Ingredients
1 cup light coconut milk
2 tbsp peanut butter ( reduced fat works fine too)
2 tsp brown sugar
2 tsp fish sauce
1 tbsp freshly grated ginger
1 tsp. crushed red pepper
4 white fish fillets cut in half
2 cups spinach, roughly chopped
1/4 cup chopped cilantro
2 cups cooked whole grain rice
2 tbsp peanut butter ( reduced fat works fine too)
2 tsp brown sugar
2 tsp fish sauce
1 tbsp freshly grated ginger
1 tsp. crushed red pepper
4 white fish fillets cut in half
2 cups spinach, roughly chopped
1/4 cup chopped cilantro
2 cups cooked whole grain rice
Directions
Whisk coconut milk, peanut butter, brown sugar, fish sauce, ginger and red pepper together in a
small bowl until thoroughly combined.
Coat a nonstick skillet with cooking spray.
Over medium heat cook fish a couple minutes on each side or until they are no longer opaque.
Scatter chopped spinach and cilantro on top of fish.
Then pour coconut milk mixture over everything.
Continue to cook for a couple minutes more until thick and bubbly.
Serve immediately with hot whole grain rice.
Enjoy!
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