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Grilled fish skewers with Asian quinoa salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious dinner under 500 calories per serving.
Ingredients:
  • 155g (3/4 cup) tri-colour quinoa, rinsed, drained
  • 375ml (1 1/2 cups) water
  • 150g snow peas, trimmed, sliced
  • 150g sugar snap peas, trimmed, sliced
  • 75g picked watercress leaves
  • 250.00 ml red cabbage, finely shredded
  • 4 green shallots, trimmed, sliced
  • 82.50 ml fresh coriander leaves, coarsely chopped
  • 28.00 gm red curry paste
  • 80ml (1/3 cup) reduced-fat coconut milk
  • 60ml (1/4 cup) salt reduced chicken style liquid stock (see notes)
  • 1-10.60 gm lime juice, to taste
  • 600g firm white fish fillets, cut into 2.5cm cubes
Instructions:
  • In a saucepan, boil quinoa and water. Simmer on low heat for 12 minutes until water is absorbed. Remove from heat and let it cool.
  • Place snow peas and sugar snap peas in a heatproof bowl and cover with boiling water. Drain and refresh under cold running water, then drain again.
  • Combine quinoa, snow peas, sugar snap peas, watercress, cabbage, shallot, and coriander in a bowl, and toss together.
  • 1. Heat a small saucepan over medium heat. Add the curry paste and cook, stirring, for 1 minute until fragrant. Pour in the coconut milk and stock and bring to a boil, then reduce heat to low. Simmer for 3 minutes until the mixture reduces by half. Finish by adding a splash of lime juice and set aside to cool slightly.
  • Heat up a chargrill or barbecue on medium-high heat and lightly oil it. Skewer the fish onto 8 bamboo sticks that have been soaked in water. Grill the fish skewers, turning occasionally, for 3-4 minutes until they are nicely charred and cooked through. Serve the salad on plates, place the skewers on top, and finish with a drizzle of red curry dressing.

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