Project Fodmap with Natalie Braic

Natalie Braic has always had a keen interest in health and fitness from a very young age. She has competed in numerous body building competitions as a figure athlete and won 3 world titles in her first year of competing. She has been successful in the sport and loved the process of eating clean and training hard. 
She continues her passion In health and fitness and loves to eat clean and train on a daily basis. Natalie now likes to concentrate and run her own business creating skin care products Epicure Cosmeceuticals’s. The skin care range is a reflection of her beliefs of your body is your temple and you need to look after it.


Adonis Kitchen

STEAMED SNAPPER WITH FENNEL AND LEMON RAW BROCCOLI SALAD WITH LOW FODMAP DRESSING AND BEETROOT KIMCHI

Serves 4

This beautifully lean and light dish is full of flavour while catering to a low-FODMAP diet.

INGREDIENTS:

800g snapper fillets
1 small fennel bulb
3 lemons
Sea salt flakes
125ml extra virgin olive oil, plus extra for drizzling
1 large bunch continental parsley
1 large head of broccoli
3 tablespoons beetroot kimchi
1 teaspoon sumac
1 tablespoon pumpkin seed oil
3 tablespoons pumpkin seeds



METHOD:

Set your bamboo steamer atop a wok of gently simmering water.

Slice the fennel and one lemon into 5mm slices. Create your fish parcels by sandwiching two fillets together with a layer of fennel and lemon in between. Sprinkle with sea salt and drizzle with olive oil. Wrap loosely with baking paper and place into the steamer with the lid on for 5-10 minutes.

Meanwhile, to make your FODMAP dressing, remove the stalks from the parsley and add to the bowl of your food processor. Zest the remaining lemons and then remove the white pith with a small paring knife. Cut the flesh into small fillets and add to the food processor along with the zest and 125ml extra virgin olive oil. Blend on high for 30 seconds until a paste forms. Be careful not to heat the mixture up, as it will reduce the shelf life of the dressing. Store any leftover dressing in a jar in the fridge for up to 1 week.

Remove the florets from the broccoli and shave thinly on a mandolin or with a knife. Shave the broccoli stem and place both in a medium bowl. Add the beetroot kimchi, 2 tablespoons of the FODMAP dressing, pumpkin seed oil and pumpkin seeds. Season with salt and toss to coat evenly.

Check your fish after approximately 5 minutes. You want the flesh to have turned opaque but still tender. Remove from heat and serve immediately with the shaved broccoli.

For a visual representation of the process, refer to the video above.