1 1/2 tbsp virgin coconut oil 1/2 cup diced red onion 1 tbsp finely chopped ginger 1 stalk lemongrass, left whole and smashed with the back of a knife 1 tsp garlic-chili paste (optional) 1 28-oz can diced tomatoes 1 lb cod, cut into bite-size pieces 3/4 cup canned coconut milk 1/2 lb medium-size shrimp (cleaned)
Heat coconut oil in a large skillet.
Add onion, ginger, lemongrass and garlic-chili paste until the onions begin to soften, about 3-4 minutes.
Stir in the tomatoes and bring to a simmer.
Gently add cod and cook for 4 minutes.
Stir in coconut milk and shrimp and cook until shrimp are pink, about 3 minutes.
Remove lemongrass stalk and serve over brown rice or pasta.
Makes 4 servings.
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