Mashed sweet potato with ginger
The next time you’re having mashed potatoes for dinner, switch it up and do a spicy sweet potato mash with ginger. Below you’ll find a great recipe where two fish fillets are smothered in the mash.
- 2 big sweet potatoes, peeled and cut into chunks
- A pinch of salt
- 2 tsp butter, softened
- 2 garlic cloves, crushed and chopped
- ½ -1 tsp harissa
- The zest from one lemon
- Small handful of coriander, most chopped, the rest left whole
- 1 piece of fresh ginger root (fingertip-size), finely grated
- 2 skinless white fish fillets
- Pepper and salt to taste
- Put the sweet potato chunks in a saucepan, add water so that it barely covers the chunks. Add a pinch of salt. Bring to a boil and cook for 10 minutes, or until the chunks are tender.
- While the potatoes are cooking, heath the oven to 200 degrees C.
- Mix together butter, garlic, harissa, lemon zest and the chopped coriander.
- When the potatoes are tender enough, drain them and mash them. Add the grated ginger and mash it in.
- Place the fish fillets in an oven-safe trey. Season with salt and pepper. Spread half of the potato mash over the fillets. Place the trey in the oven and roast for 8-10 minutes. It’s important that the fish cook all the way through, but not much more.
- Place on plates together with the other half of the mash. Taste to see if more pepper or salt is needed. Add the whole coriander as decoration. Serve!
How to make ginger tea
- Wash a piece of ginger rhizome (20 grams – 40 grams).
- Slice it up. There is no need to peel it.
- Put the slices in a tea cup. Poor hot water over the slices. Leave to steep for at least four minutes.
- Drink as it is, or sweeten with some honey.