Love Food Hate Waste

Name: Love Food Hate Waste
Ingredients: 3kg fish heads and frames (heads take about twice as long to cook as frames); 2 – 3 litres water – enough to cover the fish; 2 onions, peeled and thinly sliced; 6 cloves garlic, peeled and sliced; 2 Tablespoons grated or chopped ginger; 2 Tbsp vegetable oil; 1 large carrot, peeled, then sliced, diced or coarsely grated; 2 sticks celery, thinly sliced; 2 cups rice; 12 kawakawa leaves, washed and patted dry, shredded 5mm thick (or replace with 2 tsp thyme or oregano leaves); 2 x 400ml cans coconut milk; 300g silverbeet, shredded 3-5mm thick; Lemon juice to taste; 1 cucumber, peeled, deseeded and cut into 1cm dice or thereabouts

lovefoodhatewaste.co.nz

Peter Gordon's main dish as seen on Three and ThreeNow's Food Rescue Kitchen featuring rescued fish heads and frames by Kai Ika.

View full recipe on lovefoodhatewaste.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lovefoodhatewaste.co.nz.

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Ingredients

3kg fish heads and frames (heads take about twice as long to cook as frames)
2 – 3 litres water – enough to cover the fish
2 onions, peeled and thinly sliced
6 cloves garlic, peeled and sliced
2 Tablespoons grated or chopped ginger
2 Tbsp vegetable oil
1 large carrot, peeled, then sliced, diced or coarsely grated
2 sticks celery, thinly sliced
2 cups rice
12 kawakawa leaves, washed and patted dry, shredded 5mm thick (or replace with 2 tsp thyme or oregano leaves)
2 x 400ml cans coconut milk
300g silverbeet, shredded 3-5mm thick
Lemon juice to taste
1 cucumber, peeled, deseeded and cut into 1cm dice or thereabouts