Snapper + Pea Risotto



Zingiber officinale (our friend ginger) contains a compound called gingerol. Yes, it's known for settling an upset tummy but it also increases circulation, encouraging rapid response between our synapses and transferring hormones.


180g fresh snapper (or any other white fish)
1 tbsp sesame oil
2 small leaks
1 clove garlic
1 tsp grated ginger
½ cup fresh garden peas
½ cup red capsicum, sliced
1 small carrot, sliced
1 small zucchini, sliced
1 tbsp raw organic apple cider vinegar
1 tbsp lemon/lime juice
250ml vegetable stock
250ml water
1 cup gluten-free grain, uncooked (I find this works best with teff or quinoa)


  1. Heat oil in a large stock pot and sauté leaks, garlic and ginger for 5 minutes. Add snapper and cook for a further 5 minutes. (Remember the cooking process will continue once the grains are added so don’t over cook here).
  2. Add stock, water, apple cider vinegar and bring to the boil. Add vegetables and teff/quinoa and simmer for 15-20min, or until moisture is completely absorbed.
  3. Remove from heat, stir through lime juice and season with salt and pepper to taste.