This is fresh soul food for healthy people. It is a light yet satisfying dinner option and the wasabi dip will certainly get your taste buds attention


  • For the dumplings

  • 1 white onion

  • 2 garlic cloves

  • 0.5cm piece of fresh ginger

  • ½ red or green chili, deseeded

  • 4 salmon fillets cut into chunks

  • A handful of coriander

  • 1-tablespoon tamari

  • 1-teaspoon fish sauce

  • Juice of 1 lime

  • Sea salt and freshly grounded black pepper

  • Coconut oil for frying

  • Cooked brown rice or quinoa to serve

  • For the avocado wasabi dip

  • 2 avocados

  • 1 garlic clove, finely chopped

  • Juice of 1 lime

  • 1-tablespoon tamari sauce

  • 1-tablespoon wasabi paste

  • Chopped fresh coriander leaves to serve


  • 1.

    Put the onion, garlic, ginger and chili into a food processor and whizz. Add the salmon chunks, coriander, tamari, fish sauce and limejuice. Blitz until the mixture has a mincemeat-like consistency

  • 2.

    Tip the mixture into a bowl and season lightly. Wet your hands and then take a spoonful of the mixture and roll it in your palms into a ball. Repeat until the mixture is used up. Chill the balls in the fridge for 10 minutes.

  • 3.

    Heat a frying pan over a medium heat and melt a little oil. Sear the dumplings in the pan for about 1-2 minutes on each side. Remove from the pan and set aside.

  • 4.

    Prepare a steamer. Add the dumplings and steam to cook through for about 10 minutes.

  • 5.

    Meanwhile make the avocado dip. Halve and stone the avocadoes, scoop out the fresh and mash it with a fork. Add the rest of the ingredients and mix thoroughly. Garnish with coriander, if using, just before serving.


Tip: These dumplings are delicious served alongside some brown rice or quinoa with a spoonful of the avocado wasabi dip.

This recipe was provided by James Duigan. It appears in his 'Clean and Lean for Life' cookbook. 

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