Lemongrass-Poached Mediterranean Sea Bass with Ginger-Quinoa Pilaf

Prepare the poaching liquid: In a wide, shallow pan, combine 1 cup of water, the smashed lemongrass, and the tomato-Thai basil soup base. Bring to a gentle simmer over medium heat until the broth is fragrant and aromatic.

Gently slide the Mediterranean sea bass fillets into the simmering liquid. Cover the pan and poach for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.

While the fish poaches, heat a separate small saucepan. Add the cooked quinoa, galangal powder, and a splash of water. Stir-fry for 3 minutes until warm and well-seasoned, ensuring the earthy galangal is evenly distributed.

Carefully remove the fish from the liquid and set aside. Add the fresh bean sprouts to the poaching broth for 60 seconds just to wilt them, keeping them crisp.

Plating: Arrange the fluffy galangal-spiced quinoa as a bed. Place the delicate sea bass fillet on top, surrounded by the wilted bean sprouts. Pour a small amount of the aromatic poaching broth over the fish to finish. Serve immediately.