Servings: 2 275 g salmon½ tbsp olive oil20g unsweetened shredded coconut½ tsp turmeric½ tsp ground sea salt¼ tsp onion powder2 tbsp olive oil, for frying275 g Chinese cabbage50 g buttersalt and pepperlemon, for serving Cut the salmon in 1 x 1 inch pieces. Drizzle with olive or coconut oil. Mix shredded coconut, salt, turmeric and onion powder on a plate. Toss the salmon pieces in the coconut coating. Fry the salmon pieces on medium high heat until golden brown. Keep warm while you prepare the cabbage. Cut the cabbage in wedges and fry in butter until lightly caramelised. Season generously with salt and pepper. Melt the remaining butter. Serve the salmon, cabbage and melted butter with a few wedges of fresh lemon.

Servings: 2 ½ tbsp butter or olive oil, for greasing the baking dish325 g salmon or white fish, in piecessalt and pepper2 tbsp butter or ghee1 tbsp red curry paste or green curry paste200 g canned, unsweetened coconut creamfresh coriander, chopped225 g cauliflower or broccoli Preheat the oven to 400°F (200°C). Grease a medium-sized baking dish. Place the fish pieces snuggly in the baking dish. Salt and pepper generously and place a tablespoon of butter on top of each fish piece. Mix coconut cream, curry paste and chopped coriander in a small bowl and pour over the fish. Bake in the oven for 20 minutes or until the fish is done. In the meantime, cut the cauliflower into small florets and boil in lightly salted water for a couple of minutes. Serve with the fish. Tip! If you can’t find coconut cream you can use coconut milk, but then use two cans. Let sit in the refrigerator for a few hours or over night. Carefully open the cans and remove the coconut water but don’t throw it out. You can save it and use in smoothies and other refreshing drinks.

Servings: 2 325 g fresh tuna½ tbsp olive oilsalt and pepper Raita salad 325g cucumber150ml Greek yogurt1 tbsp fresh mint¼ tsp ground cuminsalt and pepper Cut the cucumber lengthwise and spoon out the seeds. Add salt and set aside for a few minutes. Dry it off with paper towels and cut in ½ inch (1 cm) slices. Combine with the rest of the salad ingredients and set aside until serving. Cut the tuna into 1″ (2.5 cm) steaks. Add salt and pepper to both sides and brush with olive oil. Grill or fry over high heat for about 2 minutes on each side, depending on its thickness. Tuna is best served with a pink centre so be careful not to overcook it. Serve immediately with the raita salad on the side. Tip! If you want an even creamier and thicker dressing for the salad, use sour cream instead of yogurt. Substituting with crème fraîche ups the fat even more!