Spicy Thai Fish

Annette Sym, an Australian who’s sold 2.5 million cookbooks, is in St. Louis this week to talk about her books and her weight-loss journey. (In her words: “I was a chubby child, cuddly teenager, buxom bride, and an obese adult.”)

When she saw a photo of her 220-pound self in a bathing suit, she sat down and wept. Then she started to lose weight. She needed about 20 months to lose 77 pounds, shrinking from a size 24 into a 12. More impressively, she’s kept the weight off for 17 years.

She’s promoting the American version of “Symply Too Good To Be True” ($19.95), which contains more than 150 recipes and her 28-day weight-loss plan. All of the recipes have been tested with American ingredients, although a few may need explanation. (Canned diced tomatoes with capsicum and onion, for example, are tomatoes with chiles and onions.)  This recipe, however, needs no translation. It’s easy, especially if you use jarred crushed ginger and garlic and chopped lemon grass. (Or use a garlic press for both the garlic and ginger — that will take just a moment longer than opening a jar, and the flavor will be better.) If you don’t like fish or aren’t in the mood, substitute chicken or tofu.

Here’s her schedule in St. Louis:

• 11 a.m. Thursday, March 26, Wildwood Family YMCA, 2641 Highway 109
• 6 p.m. Thursday, March 26, Tri-County YMCA, 3451 Pheasant Meadows Drive, O’Fallon, Mo.
• 11:30 a.m. Friday, March 27, Mid-County YMCA, 1900 Urban Drive, Brentwood

Spicy Thai Fish
Yield: 4 servings

1 pound boneless fish fillets (see variations)
1 onion
1 teaspoon crushed garlic (in jar)
1 teaspoon crushed ginger (in jar)
1 cup diced bell peppers
1 cup sliced celery
1 cup sliced carrot
1 cup snow peas, cut in half
1 (14¾-ounce) can no-salt-added crushed tomatoes
2 tablespoons no-salt-added tomato paste
1 tablespoon chopped fresh cilantro
2 teaspoons chopped lemon grass (in jar)
4 teaspoons Thai red curry paste
1 teaspoon granulated low-sodium chicken or vegetable bouillon
⅛ teaspoon ground chili powder (optional)
2 teaspoons fish sauce
1 tablespoon cornstarch
¾ cup water

Use a firm-fleshed fish in this recipe to avoid fish breaking up or crumbling. Cut fish into bite-size pieces. Peel and cut onion in half, then slice.

Generously coat a nonstick frying pan or wok with cooking spray. Sauté garlic and ginger for 30 seconds. Add fish pieces to pan and toss gently until fish is just cooked (about 2 to 3 minutes). Remove fish from pan.

Coat pan again with cooking spray. Sauté onion, bell peppers, celery and carrots for 3 minutes. Add snow peas. Cook for 2 minutes, stirring frequently to avoid burning. Add crushed tomatoes, tomato paste, cilantro, lemon grass, red curry paste, bouillon granules, chili powder and fish sauce to pan and mix well. Combine cornstarch and water and add to pan, stirring until thickened. Gently fold fish into sauce (to avoid it breaking up).

Once fish is heated through, serve with basmati rice or noodles. Leftovers can be frozen.

Variations: Replace fish with skinless chicken breasts cut into strips or 14 ounces firm tofu, diced.

Per serving (made with fish): 194 calories, 3.4g fat, 0.9g sat fat, 461mg sodium, 13.9g carbs, 9.1g sugar, 3.8g fiber, 26.6g protein.

Per serving (made with chicken): 206 calories, 3.5g fat, 0.8g sat fat, 424mg sodium, 14g carbs, 9.1g sugar, 3.8g fiber, 29.1g protein.

Per serving (made with tofu): 163 calories, 6.9g fat, 0.1g sat fat, 368mg sodium, 17.9g carbs, 10.1g sugar, 3.8g fiber, 13.5g protein.