This beautiful lakeside cottage in Co Donegal is on the market for €250,000
This beautiful lakeside cottage in Co Donegal is on the market for €250,000

Sarah Finnan

Life as a night nurse: ‘Parents are beginning to realise this isn’t just a service for the wealthy’
Life as a night nurse: ‘Parents are beginning to realise this isn’t just a service...

IMAGE

Fancy a fixer-upper? Here are four cottages on the market for under €95,000
Fancy a fixer-upper? Here are four cottages on the market for under €95,000

Sarah Finnan

Festival fashion: Crocs, crochet and the unexpected rise of dryrobes
Festival fashion: Crocs, crochet and the unexpected rise of dryrobes

Sarah Finnan

Joe Alwyn’s voice in ‘Conversations with Friends’ is the new Connell’s chain
Joe Alwyn’s voice in ‘Conversations with Friends’ is the new Connell’s chain

Lauren Heskin

This charming wisteria-adorned cottage in Co Kerry is on the market for €239,000
This charming wisteria-adorned cottage in Co Kerry is on the market for €239,000

Sarah Finnan

How I found the one bikini I look forward to wearing
How I found the one bikini I look forward to wearing

IMAGE

This charming three-bedroom cottage in Donegal is on the market for €300,000
This charming three-bedroom cottage in Donegal is on the market for €300,000

Lauren Heskin

Dressing for your dream job interview, according to a fashion expert
Dressing for your dream job interview, according to a fashion expert

Marie Kelly

This sweet country cottage with a picket fence and private garden is on the market for €310,000
This sweet country cottage with a picket fence and private garden is on the market...

Sarah Finnan

Image / Editorial

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


By Meg Walker
23rd Mar 2017
What to Cook: Ginger & Spring Onion Seabass with Miso & Lime Quinoa

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).