Grilled fish skewers with Asian quinoa salad
- 09.03.2017
- 1 063
At under 500 cals per serve, this dinner is a guaranteed winner.
Recipe «Grilled fish skewers with Asian quinoa salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 155g tri-colour quinoa, rinsed, drained, 375ml water, 150g snow peas, trimmed, sliced, 150g sugar snap peas, trimmed, sliced, 75g picked watercress leaves , 1 cup red cabbage, finely shredded, 4 green shallots, trimmed, sliced, 1/3 cup fresh coriander leaves, coarsely chopped , 1 tbsp red curry paste, 80ml reduced-fat coconut milk, 60ml Massel salt reduced chicken style liquid stock, 1-2 tsp lime juice, to taste, 600g firm white fish fillets, cut into 2.5cm cubes.
Ingredients:
- 155g tri-colour quinoa, rinsed, drained
- 375ml water
- 150g snow peas, trimmed, sliced
- 150g sugar snap peas, trimmed, sliced
- 75g picked watercress leaves
- 1 cup red cabbage, finely shredded
- 4 green shallots, trimmed, sliced
- 1/3 cup fresh coriander leaves, coarsely chopped
- 1 tbsp red curry paste
- 80ml reduced-fat coconut milk
- 60ml Massel salt reduced chicken style liquid stock
- 1-2 tsp lime juice, to taste
- 600g firm white fish fillets, cut into 2.5cm cubes
Instructions
- Place the quinoa and water in a medium saucepan and bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until water is absorbed. Remove from heat. Set aside to cool.
- Meanwhile, place the snow peas and sugar snap peas in a heatproof bowl and cover with boiling water. Drain immediately and refresh under cold running water. Drain.
- Place the quinoa, snow peas, sugar snap peas, watercress, cabbage, shallot and coriander in a bowl. Toss to combine.
- Heat a small saucepan over medium heat. Add the curry paste. Cook, stirring, for 1 minute or until aromatic. Add the coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until reduced by half. Add lime juice. Set aside to cool slightly.
- Preheat a chargrill or barbecue hot plate on medium-high. Spray with oil. Thread the fish onto 8 pre-soaked bamboo skewers. Cook, turning, for 3-4 minutes or until lightly charred and just cooked through. 6 Divide the salad among serving plates. Top with the skewers and drizzle with the red curry dressing.