Quinoa crusted fish

Name: Quinoa crusted fish
Cook time: 25 min
Yield: 2

with kumara bites and kawakawa tartare

Ready in around 25 mins

RECIPE FACT:

Kawakawa is New Zealand’s own native bush pepper and has been used in traditional Māori medicine for centuries.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO COOK THE KUMARA BITES AND PRPEARE THE APPLE SLAW:

Line an oven tray with baking paper. Place the steamed kumara onto the tray, spray with oil and bake in the oven for 20-25 mins. Place the coleslaw into a salad bowl. Slice the apple into quarters, remove the core and slice finely, then add to the salad bowl. Just before serving pour in the lemon dressing, add the cranberries and season with salt and pepper. Gently toss to combine.
2. TO PREPARE THE FISH:

Remove the tarakihi fillets from their packaging. Rinse under cold water and pat dry with a paper towel. Cut each fillet into 2 pieces. Place 2-3 Tbsps of flour onto a plate and season with some salt. Break the egg into a shallow bowl and whisk with a fork. Spread quinoa crumbs onto another plate. First dip fish fillets in flour and shake off excess, then dip in egg and allow excess to drip off. Finally, place in the quinoa crumb and coat well. Repeat until all the fish is crusted.
3. TO COOK THE QUINOA CRUSTED FISH:

Place a non-stick frying pan over a medium heat with a generous pour of oil. Once hot, add the crusted fish to the pan and cook for 1-2 mins each side or until golden and cooked through – you may need to do this in batches adjusting the heat, so the crumb doesn’t burn.
TO SERVE:

Place kumara roasties and quinoa crusted fish onto plates. Serve with the apple slaw on the side and dollop with the kawakawa tartare.