Not only is this crispy fish dinner quick, easy and delicious, it also makes a great low-calorie meal to share with friends.
Ingredients
- 11/2 tablespoons gluten-free cornflour
- 500g firm white fish fillets, cut into 2cm pieces
- 1 tablespoon macadamia oil
- 2 garlic cloves, crushed
- 1 stem lemongrass, pale section only, finely chopped
- 1 long fresh red chilli, deseeded, finely chopped
- 1 tablespoon chopped fresh coriander root
- 200g sugar snap peas, halved lengthways
- 200g green beans, halved lengthways
- 1 bunch watercress, leaves picked
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1 tablespoon fresh lime juice
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 300g (2 cups) cooked quinoa
Method
- Step 1Place cornflour on a plate. Toss fish in cornflour to coat and shake off excess.
- Step 2Heat 3 tsp oil in a large wok over high heat. Add the fish and cook, turning, for 2-3 minutes or until golden and cooked through. Transfer to a plate.
- Step 3Heat remaining 1 tsp oil in the same wok over medium-high heat. Add garlic, lemongrass, chilli and coriander root. Stir-fry for 1 minute or until aromatic. Add sugar snap peas and beans and stir-fry for 2 minutes or until just tender. Remove from heat. Return fish to wok with the watercress, mint and coriander. Gently toss to combine.
- Step 4Combine the lime juice, fish sauce and sugar in a small bowl, stirring to dissolve the sugar. Divide the quinoa and fish mixture among serving plates. Drizzle with the lime dressing.
Nutrition
1301 kj
Energy
8g
Fat Total
1g
Saturated Fat
8g
Fibre
32g
Protein
443mg
Sodium
24g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Publication: Taste Magazine
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