Miso is a high antioxidant fermented food, full of friendly bacteria which helps to maintain a healthy gut and aids digestion.
Serves: 2 | Cook Time: 25 mins | Calories: 483 | Type: Gluten-Free | Macros P: 38g / C: 42g / F: 20g
- 2 x 150g haddock (fish)
- 4cm fresh ginger
- 4 spring onions
- 1/2 red chilli
- 1 pak choi
- 1 yellow pepper
- 80g quinoa
- 1 tbsp sweet miso paste (soya)
- 1 lime
- 2 tsp tamari (soya)
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Boil a kettle. Rinse the quinoa and add to a saucepan with 300ml boiling water. Simmer for 15 mins.
- Meanwhile, cut the root end off the pak choi and thinly slice the yellow pepper. Peel and thinly slice the ginger into thin matchsticks, finely slice the spring onion and the red chilli lengthways.
- Season the haddock with sea salt and black pepper. In the a frying pan, heat 1 tsp oil on a medium heat and place the haddock in the pan skin side down. Fry for 4-5 mins each side or until cooked through.
- Meanwhile, heat a separate frying pan on a medium heat with 1 tsp oil. Add the pak choi and yellow pepper to the pan for 5 mins until softened. Remove from the pan and keep warm.
- Then heat 1 tsp oil in the same frying pan on a medium-high heat and add the ginger, chilli, spring onion and the tamari. Cook for 3 mins until golden brown.
- When the quinoa is cooked, drain, season and stir in the miso paste and the juice from the lime.
- To serve, place the miso and lime quinoa on two warm plates, top with the haddock and spoon over the spring onion, chilli and ginger. Serve alongside the pak choi and yellow pepper.