Recipe by Mindful Chef
Ginger and Spring Onion Seabass with Miso & Lime Quinoa.
Not only is ginger a powerful anti-inflammatory, it helps to protect & heal the gut.
Mindful Chef are a health-focused food box company set up by school friends Giles, Myles and Rob. Their approach is very simple, yet incredibly effective in helping you lead a healthier life. They believe in reducing your intake of sugar and refined carbs.
As a result, they never deliver pasta, bread or white rice – instead all the recipes are based on innovative uses of fresh vegetables.
For more information and how to order their heathly food and recipe boxes check out their website: mindfulchef.com
- 80g quinoa
- 300ml boiling water
- 1 head of pak choi
- 1 yellow pepper
- 4cm fresh ginger
- 4 spring onions
- 1⁄2 fresh red chilli
- coconut oil
- 2 x 150g sea bass fillets
- 2 tsp tamari
- 1 tbsp sweet miso paste juice of 1⁄2 lime
- sea salt and black pepper
Rinse the quinoa and put into a saucepan with the boiling water. Simmer for 15–20 minutes, until cooked.
Meanwhile, cut the root end of the pak choi and thinly slice the yellow pepper. Peel the ginger and slice into thin matchsticks. Finely slice the spring onions and red chilli lengthways.
Heat 1⁄2 tablespoon of oil in a frying pan on a medium heat. Add the pak choi and yellow pepper and cook for 5 minutes, until softened, then remove from the pan and keep warm.
Season the sea bass with sea salt and black pepper. Using the same frying pan, heat 1⁄2 tablespoon of oil on a medium heat and place the sea bass in
the pan skin side down. Fry for 2–3 minutes each side, until cooked through. Remove from the pan.
Add 1 teaspoon of oil to the frying pan on a medium-high heat and add the ginger, chilli, spring onion and tamari. Cook for 3 minutes, until golden brown.
When the quinoa is cooked, drain, season and stir in the miso paste and lime juice.
To serve, place the miso and lime quinoa on a plate, top with the seabass and spoon over the spring onions, chilli and ginger. Serve alongside the stir-fried pak choi and yellow pepper.