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Crispy lemongrass fish with quinoa and greens
Crispy lemongrass fish with quinoa and greens
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick, easy, and delicious crispy fish dinner, perfect for sharing with friends while keeping it low-calorie.
Ingredients:
  • 15.00 gm gluten-free cornflour
  • 500g firm white fish fillets, cut into 2cm pieces
  • 18.40 gm macadamia oil
  • 2 garlic cloves, crushed
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 20.00 ml chopped fresh coriander root
  • 200g sugar snap peas, halved lengthways
  • 200g green beans, halved lengthways
  • 1 bunch watercress, leaves picked
  • 250.00 ml fresh mint leaves
  • 250.00 ml fresh coriander leaves
  • 21.00 gm fresh lime juice
  • 12.20 gm fish sauce
  • 4.00 gm brown sugar
  • 300g (2 cups) cooked quinoa
Instructions:
  • Spread a layer of cornflour on a plate and gently coat the fish with the cornflour, ensuring to shake off any excess.
  • In a large wok over high heat, heat 3 tsp of oil until shimmering. Add the fish and sear for 2-3 minutes until golden and fully cooked. Place the fish on a plate.
  • In the same wok, heat the remaining 1 tsp oil over medium-high heat. Add garlic, lemongrass, chili, and coriander root and stir-fry for 1 minute until fragrant. Add sugar snap peas and beans and stir-fry for 2 minutes until just tender. Remove from heat then add fish, watercress, mint, and coriander. Gently toss everything together to combine.
  • In a small bowl, mix the lime juice, fish sauce, and sugar until the sugar dissolves. Serve the quinoa and fish on plates and top with the flavorful lime dressing.

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