It’s been a pretty fab Tuesday today, I must admit. My day started off with a 6am alarm to wake both Jared and I up. He didn’t start uni today until 10, but with his big work load, he’s been needing to stay back most days and even go in on weekends to get things done. He decided last night he was going to start going in earlier to get more work done so he could come home at a decent time and so we could spend some time together. He’s such a sweet heart sometimes (you know, when he’s not sitting around purposely annoying me for his own amusement)!
So we got ready together, hopped on our bus together and even enjoyed a morning coffee together before parting ways. It was actually a really beautiful way to start my day, and I’m so grateful I’ll be getting a few mornings like this every week!
After my morning class, I headed off to yoga and meditation class with my girlfriend, then we both met up with Jared for lunch at a sushi train. It was totally and completely welcomed after such an intense yoga class!
Jared and I then went home afterwards. During our trip back, he suggested that we get off at a further stop and walk the extra distance for a bit of exercise. Apparently he’d been doing it now for the last week or so by himself. I was a bit surprised, he’s not the lover of walking… I am! But it was definitely a nice surprise! It makes living a healthy and active lifestyle so much easier when your partner enjoys it too.
When we got home, he got started on his work and I got started on my assignments. And by work, I mean that I dawdled about the apartment, changed sitting spots and got about 3 glasses of water before actually getting into my notes for approximately 10 minutes. But that counts, right?
Dinner was kept simple, as most of our weeknight dinners are. Just pan-fried fish, oyster sauce sautéed pak choy and roasted veggies. No fussing about, just veggies tossed in sesame oil, sea salt and pepper then roasted, fish fillets marinated in a 4 ingredient sauce then pan-fried and one big pak choy cut in half and sautéed. Lots of Asian style flavours and lots of veggie goodness. Can’t beat that right?The fish I used was wild caught Hoki Fillets, and we get a 1kg bag of them (frozen) from Aldi for $11. Most of the time that’s the only white fish I use as I know it’s certified sustainable, it’s cheap and it’s easy to find. Three things that are big for me when making grocery decisions! I served it up with a couple of wedges of lime and that was it. Sometimes simple is really all you need! I’m off to enjoy the rest of my night now, there’s a bowl of (all natural) corn chips with a little grated cheese under the grill and a cup of green tea needing my prompt attention!
- 2 white fish fillets
- 2 teaspoons gluten free tamari
- 1 clove garlic, diced finely
- 1/4 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 1 capsicum, diced
- 1 carrot, sliced
- 1/4 head broccoli, cut into florets
- 1 onion, cut into 6 wedges
- 1 tablespoon sesame oil
- 1 clove garlic, diced
- Sea salt and cracked pepper
- 1 teaspoon sesame oil
- 1 bunch pak choy, halved
- 1 tablespoon gluten free oyster sauce
- 2 lime wedges
- Combine all ingredients for the fish (minus the sesame oil) and leave to marinate in the fridge for one hour while you prep the veggies.
- Pre-heat oven to 190 degrees celcius.
- Line a baking tray and place all roasting veggies on there in a single layer.
- Drizzle over sesame oil onto the veggies, and sprinkle over the diced garlic, salt and pepper.
- Toss veggies in the oil and combine well.
- Place veggies in the oven and leave to cook for 20mins while you cook the pak choy and fish.
- Heat a pan and add in the teaspoon sesame oil.
- Add the pak choy and oyster sauce and cook for 1-2 minutes on each side, or until pak choy is softened and mixed well in oyster sauce. Set aside.
- Heat the remaining sesame oil in the pan and add the fish fillets.
- Cook for 2 minutes on each side, or until fish is golden on both sides and fish starts to flake easily. Set aside.
- Once the roasted veggies ready, divide everything onto two plates and serve with lime wedges.