Fresh Tuna or Bonito with Cauliflower Rice
Region: Asia
Title – Fresh Tuna or Bonito with Cauliflower “Rice”
Country – Asia 🥢
Paleo – All Paleo 💯
FODMAP – For those who have more sensitivity to the Mannitol foods, weigh out the cauliflower to 3 ounces. With the weight of the juices, that will be less than 2 ½ ounces which is hopefully safe for you. 🍚 You can also mix it with Jasmine rice for a bigger portion feel, but make sure you measure only a cup. Saute spinach is great with this fish!!🤗
Macros – Make a full recipe and divide it by servings. You can adjust how much fish and rice you want by weighing ⚖️ them separately before serving together.
servings & steps
Servings – 4
Ingredients – (conversion amounts)
2 pounds of either fresh tuna or bonito fish
1 whole head of cauliflower (or two bags of already made cauliflower rice)
½ cup of freshly chopped cilantro
½ cup of coconut milk
2 tablespoons of coconut aminos
2 tablespoons of mirin (if you can’t find it, use 1 tablespoon of white wine vinegar)
2 tablespoons of fish sauce (don’t be scared!!!😬)
2 tablespoons of rice vinegar
1 tablespoons of freshly grated ginger
Kosher salt and black pepper to taste
Shakes of furikake sprinkled across the cauliflower rice (If you can find it, you’ve got to try it!!!)
Steps –
1-Using a small mixing bowl, mix together coconut aminos, mirin, fish sauce, rice vinegar and ginger. Put your preferred fish in a baking dish. Pour the marinade sauce evenly over the fish, lifting it to allow the marinade to also get under the fish. Cover and set it in the refrigerator for at least one hour and up to four hours.
2-Using a food processor, cut the head of cauliflower into chunks and insert it into the food processor to get to rice size. If you bought it already made, then obviously skip this step. 😉
3-When you’re ready to cook, preheat the oven to 350°. Pull out the fish from the refrigerator and all to get to room temperature. Remove the lid from your baking dish, and place in oven to bake. Depending on how thick your pieces are and depending on how well-done you like your fish, bake for at least 20 minutes but no more than 40 minutes.
4-Using a medium size frying pan on medium heat, add the cauliflower rice, coconut milk, cilantro, and furikake. Stir it all together, once it’s warm, turn down the heat to a low and let it simmer until the fish is done.
5-To serve it, you can place a piece of fish on top of the cauliflower. However, when you are ready to eat, my family highly recommends you break down the fish into bite-sized pieces and mix it in with the cauliflower.
Helpful hints – Read the labels on the fish sauce. They are not created equal. Get the “cleanest” you can find. There are multiple seasoning mixes for the furikake, so read those labels too. They each have a different food purpose such as salads, soups, fish or meat. They’re great on eggs too!
header
Calories – 368
Protein- 61
Carbohydrates – 25
Fat – 2
Paleo Around the World 