Poached Bronzini in Lemongrass-Kaffir Lime Broth with Quinoa

Prepare the aromatic broth: In a wide shallow pan, bring 500ml of water to a gentle simmer with the bruised lemongrass and torn makrut lime leaves. Allow the aromatics to infuse for 8-10 minutes until the kitchen smells bright and citrusy.

Gently slide the Bronzini fillets into the simmering liquid. Poach for 5-7 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork.

While the fish poaches, fluff the cooked quinoa and divide it into deep serving bowls.

Add the fresh bean sprouts to the poaching liquid during the last 60 seconds of cooking—just enough to wilt them while keeping a crisp bite.

Carefully lift the fish fillets onto the bed of quinoa. Ladle the fragrant lemongrass broth over the fish and sprouts.

Serve immediately while piping hot, ensuring the aromatics are visible in the bowl for an authentic presentation.