2 x 150g haddock fillet (fish)
1/2 red chilli
1 pak choi
1 yellow pepper
4cm fresh ginger
4 spring onions
1 tbsp sweet white miso
2 tsp tamari (soya)
1. Boil a kettle. Rinse the quinoa and add to a saucepan with 300ml boiling water. Simmer for 15 mins.
2. Meanwhile, cut the root end off the pak choi to separate the leaves and thinly slice the yellow pepper. Peel and thinly slice the ginger into thin matchsticks, finely slice the spring onions and the half red chilli lengthways (remove the seeds from the chilli for less heat).
3. Season the haddock with sea salt and black pepper. In a frying pan, heat 1 tbsp oil on a medium heat and place the haddock in the pan. Fry for 4-5 mins each side or until cooked through.
4. Meanwhile, in a separate frying pan heat 1/2 tbsp oil on a medium heat. Add the pak choi and yellow pepper to the pan for 5 mins until softened. Remove from the pan and keep warm.
5. Then in the same frying pan heat 1/2 tbsp oil on a mediumhigh heat and add the ginger, chilli, spring onion and the tamari. Cook for 3 mins until golden brown.
6. Drain the quinoa, season and stir in the miso paste and the juice from the lime.
7. To serve, place the miso and lime quinoa on two warm plates, top with the haddock and spoon over the spring onion, chilli and ginger. Serve alongside the pak choi and yellow pepper.
Recipe courtesy of Mindful Chef