Dinner · Thai · 10 min
Poached Bronzini in Lemongrass-Kaffir Lime Broth with Quinoa
- Calories
- 682
- Protein
- 36g
- Carbs
- 84g
- Fat
- 24g
Ingredients
- 68.1 g European Sea Bass (Bronzini) fillets
- 329.3 g Quinoa, cooked
- 212.5 g Fresh Bean Sprouts
- 31.9 g Lemongrass stalk, bruised and minced
- 3.2 leaves Makrut lime leaves, torn
Method
- 01Prepare 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.
- 02Gently 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.
- 03While the fish poaches, fluff the cooked quinoa and divide it into deep serving bowls.
- 04Add 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.
- 05Carefully lift the fish fillets onto the bed of quinoa. Ladle the fragrant lemongrass broth over the fish and sprouts.
- 06Serve immediately while piping hot, ensuring the aromatics are visible in the bowl for an authentic presentation.
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