Creating a GDM-friendly Kitchen

Food for thought

  • Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More
  • Lisa said: Hi Jessica thanks for sharing your experience... Read More
  • Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More
  • Lisa said: So glad you found us! And best wishes with your pregnancy... Read More
  • Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More

Recipes

Sri Lankan StyleFish_8362

Sri Lankan Style Spice-Rubbed Fish

Servings: 4 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

I guess I was just trying to find an excuse to use 101Cookbooks’ heavenly spice mix again. And as we love fish in our house it was a great opportunity to tweak my standard grilled fillet with vegetables. This coming summer I think that spice-rubbed dishes are going to be a feature in my kitchen as we fire up our BBQ again. (Main carbohydrate containing ingredients listed in bold.)

Ingredients

  • 4 x 150g/ 5.2 ounce white fish filets (See our Food Safety section for tips on eating fish during pregnancy)
  • 1 tablespoon light olive or cooking oil
  • 3 tablespoons Sri Lankan Style Spice Mix (Recipe here or purchase a readymade spice mix)
  • 320g/ 11 ounces Israeli couscous (the large grain couscous)
  • 2 ½ – 3 cups salt-reduced vegetable stock
  • ¼ cup finely chopped fresh parsley
  • ½ red capsicum, finely chopped into small cubes
  • 1 lemon, finely rinded
  • 50g/ 1.8 ounces flaked almonds, lightly toasted
  • Broccoli, steamed or blanched, to serve
  • Wedges of lemon, to serve

Brush both sides of fillets with a small amount of oil then gently rub with spice mix. Set aside.

Cook couscous according to packet instructions. Or, in a medium saucepan bring to boil 2 ½ cups of vegetable stock and 1 tablespoon of oil.

Reduce heat, add couscous, stir and simmer until liquid is absorbed.

Cover, remove from heat and let stand for 5 minutes.

Before serving, gently fluff couscous with a fork to separate the grains. Mix through parsley, capsicum, lemon rind and toasted almonds.

Meanwhile blanch or steam broccoli in boiling water. Drain well.

To cook the fish. Heat a non-stick frypan over medium heat (or use a conventioal frypan and lightly oil). When the pan is hot add 2 fillets and cook for a few minutes each side. Wipe out the pan with paper towel and repeat with the remaining 2 fillets.

Serve fish immediately on a bed of couscous, with a side of brocoli and a wedge of lemon.

  • Lenka says:

    Hey Lisa!
    Just wanted to let you know that the midwifes at Randwick Women’s Hospital recommended your website for GD recipes…
    Thanks so much for your help!!
    xxLenka.

Comments are closed.

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