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Image / Editorial

What to Cook: Ginger & Spring Onion Seabass with Miso & Lime Quinoa


by Meg Walker
23rd Mar 2017
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Ginger & Spring Onion Seabass with Miso & Lime Quinoa

Ingredients
80g quinoa
300ml boiling water
1 head of pak choi
1 yellow pepper
4cm fresh ginger
4 spring onions
? fresh red chilli
coconut oil
2x150g sea bass fillets
2 tsp tamari
1 tbsp sweet miso paste
juice of – lime
sea salt and black pepper

Method
Rinse the quinoa and put into a saucepan with the boiling water. Simmer for 15-20 minutes, until cooked.

Meanwhile, cut the root end of the pak choi and thinly slice the yellow pepper. Peel the ginger and slice into thin matchsticks. Finely slice the spring onions and red chilli lengthways.

Heat – tbsp of oil in a frying pan on a medium heat. Add the pak choi and yellow pepper and cook for 5 minutes, until softened, then remove from the pan and keep warm.

Season the sea bass with sea salt and black pepper. Using the same frying pan, heat – tbsp of oil on a medium heat and place the sea bass in the pan skin side down. Fry for 2-3 minutes each side, until cooked through. Remove from the pan.

Add 1 tsp of oil to the frying pan on a medium-high heat and add the ginger, chilli, spring onion and tamari. Cook for 3 minutes, until golden brown.

When the quinoa is cooked, drain, season and stir in the miso paste and lime juice.

To serve, place the miso and lime quinoa on a plate, top with the seabass and spoon over the spring onions, chilli and ginger. Serve alongside the stir-fried pak choi and yellow pepper.

Extracted from Mindful Chef: Eat Well, Live Better by Myles Hopper & Giles Humphries (Century, approx €23).