Quinoa crusted fish

Name: Quinoa crusted fish
Cook time: 25 min
Yield: 1
Cuisine: Australasia

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 1 person

Cooking Instructions:

1. TO COOK THE POTATO BITES AND PREPARE THE APPLE SLAW:
Line an oven tray with baking paper. Place the steamed red potatoes 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 and add the cranberries. Season with salt and pepper then gently toss to combine.
2. TO PREPARE THE FISH:
Remove the tarakihi fillet from its packaging. Rinse under cold water and pat dry with a paper towel. Cut each fillet into 2 pieces. Place 2-3 Tbsp of flour onto a plate and season with salt. Break the egg into a shallow bowl and whisk with a fork. Spread the quinoa seed crumb onto another plate. First, dip the fish fillets in flour and shake off any 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 the potato bites and quinoa crusted fish onto a plate. Serve the apple slaw on the side and dollop with kawakawa tartare.