Ingredients
- Earth’s Finest Organic Tri-Colour Quinoa, rinsed 100g
- Earth’s Finest Organic Virgin Coconut Oil 1 tbsp
- Limes, halved 2
- Lemongrass stalk, bashed 1
- Garlic clove, sliced 1
- Earth’s Finest Organic Coconut Milk 400ml
- Fish sauce 2 tsp
- White fish fillets 2
- Small red chilli, sliced 1
- Spinneysfood Fresh Coriander, chopped A handful
- Spinneysfood White Sesame Seeds 1 tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Coconut-poached fish with lemongrass broth
Asian 15 Mins Prep · 30 Mins Cook
- Cook the quinoa in salted boiling water for 12–15 minutes, then remove from the heat and allow to steam for 10 minutes.
- Heat the coconut oil in a pan. Place the lime halves cut-side down and cook until deeply charred then set aside.
- Add the lemongrass, garlic, coconut milk and season with the fish sauce. Simmer for 5 minutes.
- Add the fish, cover and poach gently for 6–8 minutes, spooning the hot broth over the top.
- 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.