Fijian Fish with Coconut Quinoa

Fijian Fish with Coconut Quinoa

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 12, 2020.
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Ingredients

Quinoa

  • 1/4 cup coconut milk
  • 1 1/4 cup water
  • 1 pack quinoa

Salsa

  • 1 Palermo capsicum, finely diced
  • 1/2 telegraph cucumber, finely diced
  • 1/2 pack tomatoes, finely diced
  • Zest & juice of 1 lime
  • Remaining coconut milk
  • 1 tsp fish sauce

Fish

  • 1 pack market fish
  • 1 pack Fijian spices

To Serve

  • 1/2 bunch coriander, leaves picked

Steps

  1. Cook quinoa. Bring first measure of coconut milk and water to the boil in a small pot on high heat. Once boiling, add quinoa and a pinch of salt. Cover with a lid and reduce to low heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep salsa & coriander. In a bowl, combine all salsa ingredients together. Season to taste and set aside to infuse. Set coriander aside to serve.
  3. Prep & cook fish. Pat fish dry, season with salt and coat in Fijian spices. When quinoa is steaming, heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through.
  4. Serve quinoa topped with fish. Spoon over salsa and juices and sprinkle over coriander.

Nutritional Information

Energy 2143 kj
512 kcal
Protein 40.7g
Carbohydrate 35.2g
Fat 22.1g