Ingredients
Cooking Instructions
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Cook the quinoa in salted boiling water for 12–15 minutes, then remove from the heat and allow to steam for 10 minutes.
2
Heat the coconut oil in a pan. Place the lime halves cut-side down and cook until deeply charred then set aside.
3
Add the lemongrass, garlic, coconut milk and season with the fish sauce. Simmer for 5 minutes.
4
Add the fish, cover and poach gently for 6–8 minutes, spooning the hot broth over the top.
5
Spoon the quinoa into bowls, top with the fish and garnish with red chilli, fresh coriander and sesame seeds. Pour the broth over and squeeze the burnt lime over the top.
