What’s your New Year’s resolution?

I know you have been asked this question way too many times the past few days or even maybe today alone. Mine is to make time to workout more, for my sake and my son’s. Now that he’s becoming more mobile, I would sometimes feel quite frustrated when my back or my knees begin to ache from cuddling or chasing him down. I never had the luxury of time this past year to give my body the exercise it so deserves because my daily routine required me to take care of my son 24/7 as he was just under a year old.

Easier said than done? Well, I hope by announcing this for all the world to read, I’ll be inspired to stick to my resolution! And to help me get started, I’m adapting a proper diet as well. Thus, I cooked up this healthy, delectable dish which I hope makes its way to your menu too:

Baked Spiced Fish Cutlets

Ingredients:

1 tbsp oil
1 medium onion, very finely chopped
2 cloves garlic, finely chopped
5 cm piece fresh ginger, finely grated
1 tsp ground coriander
1 stem lemon grass (white part only), finely chopped
2 tsps tamarind concentrate
2 tsps very finely grated lemon rind
4 small fish cutlets, such as blue eye cod
lime wedges, to garnish

Procedure:

1. Preheat the oven to warm 160 degrees.
2. Heat the oil in a frying pan; add the onion, garlic, ginger, coriander and lemon grass, and stir over medium heat for 5 minutes or until aromatic.
3. Stir in the tamarind, lemon rind and season with freshly ground black pepper to taste. Remove from the heat and set aside until cool.
4. Line a baking dish with aluminum foil and grease it lightly to prevent the fish from sticking. Arrange the fish in the baking dish in a single layer and bake for 10 minutes. Turn the fish over gently, spread with the spice paste and bake for another 8 minutes, or until the flesh flakes when tested with a fork. Be sure not to overcook the fish or it will become dry. Garnish with lime wedges and serve with steamed rice.
Note: Adjust the cooking time if the cutlets are thick.

Happy cooking!