Paleo style stir fried kangkong and whiting fish

Since realising that I had to change to a low copper diet, this following recipe has become my staple, almost every day breakfast. It’s friggin’ good! It’s a stir fry, made with Kangkong (also known as water spinach), spring onion and whiting.
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Since realising that I had to change to a low copper diet, this following recipe has become my staple, almost every day breakfast.

It’s friggin’ good!

It’s a stir fry, made with Kangkong (also known as water spinach), spring onion and whiting. I also sometimes have it with either egg or left over roast meat – pork or lamb usually.

It’s quick and super easy to make and just tastes damn good every single day….

Recipe: Stir fried kangkong and whiting

What you’ll need:

  • Small bunch of kangkong (enough for one person)
  • 1 whiting fillet
  • 1 spring onion
  • 1/2 normal brown onion (optional)
  • Dried, powdered ginger (1/4 tspn)
  • Cayenne pepper (1/4 tspn)
  • Ghee or coconut oil

  • Juice from half a lime
  • Coconut amino sauce

The how to:

  1. Heat a little ghee or coconut oil in a wok (about a tablespoon)
  2. Chop the ends of the stalks (about one inch) from the kangkong and discard
  3. Chop the kangkong stalks into pieces about one inch in length
  4. Chop the kangkong leaves into pieces
  5. Chop the spring onion and the white onion (if using) into medium sized pieces
  6. Fry the kangkong stalks and onions until slightly soft stirring regularly.
  7. Add the dried ginger and cayenne
  8. Add the whiting and stir reqularly (the whiting will break up into pieces)
  9. Add the lime juice
  10. Once whiting is half cooked (a couple of minutes), add the kangkong leaves
  11. Then add the coconut amino sauce (a splash – to taste)
  12. Continue to stir and cook until vegetables are wilted and fish is white and cooked.
  13. Serve.

Variations:

  • Add celery
  • Add coriander
  • Add capsicum

I hope you like it!P.S. Did you grab the Paleo bread recipe that I shared a while back? I’ve been thinking about it and dreaming… No nut flours for me, but you? Well you can enjoy this one. 🙂

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2 comments
  1. Sue! Pork and Lamb are two of the meats *highest* in copper after liver/organ meats and shellfish/crustaceans! (This is in reference to your comments about leftovers you sometimes use, not the recipe as written.)

    1. Hi Casey. These meats do contain copper, but they are higher in zinc. I’m no longer on a low copper diet, but even when I was my focus was as much on foods that had a high zinc/copper ratio as well as simply low copper if that makes sense. 🙂

Comments are closed.

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