Post on 12-Mar-2018
FRIED SEA BREAMwith Spanish Style Quinoa Salad
Crispy fish with moist and flavor packed quinoa. Yum!
COOKING TIME: 25 MIN
CALS 733 | PROT 21.5G | CARBS 139.9G | FAT 9.4G
Rinse the quinoa and cook it with a veg stock cube using quinoa and water ra-tio 1:1.5. Let the quinoa simmer slowly in a covered pot and once cooked all the water should be absorbed.
1 COOK THE QUINOA
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Once the quinoa is ready, pour the on-ions and tomatoes into the pan with the quinoa. Mix well. Squeeze a little lemon juice in the quinoa and mix in the chopped basil leaves.
4 MIX
3 FRYIn a pan with a small spoon of oil fry the onions at medium heat for 3-4 minutes. Then add the garlic and celery. Contin-ue cooking for 3 more minutes and final-ly add the tomatoes. Season with salt and pepper.
The fish is a hit, maybe keep some quinoa without the vegetables or
serve with rice instead.
TIPS FOR FUSSY EATERS
You can make this same recipe with short grained white rice.
PRO TIP
Sea Bream
Corn Flour
Paprika powder
Quinoa
Tomato
Onion
Garlic cloves
Celery stick
Fresh Basil
Lemon
Vegetable stock cube
INGREDIENTS
400g
20g
4g
150g
2
1
2
1
5g
1
½
FOR 2 FOR 3
600g
30g
6g
225g
3
1
3
1
7g
1
2/3
FOR 4
800g
40g
8g
300g
4
2
4
2
10g
2
1
2 SLICE AND DICEPeel and slice the celery thinly. Chop the onion and mince the garlic. Wash the to-matoes and dice them.
5 SEASONTap the fish dry with a kitchen paper, then season it with salt and the papri-ka powder. Spread the corn flour on a shallow plate and very lightly coat the fish fillets with the corn flour.
6 FRY THE FISHUse the same pan that was used to frying the onions and tomatoes for frying the fish. Heat the pan again with a spoon of oil and once hot, fry the fish for 4-5 min-utes per side (skin side first) until cooked and nicely crispy. Serve the fried fish hot with the flavorful quinoa.