Dinner · Thai · 10 min
Lemongrass-Poached Mediterranean Sea Bass with Ginger-Quinoa Pilaf
- Calories
- 622
- Protein
- 58g
- Carbs
- 70g
- Fat
- 13g
Ingredients
- 229.0 g Mediterranean sea bass fillets
- 285 g Quinoa, cooked
- 30 g Lemongrass, fresh stalks, smashed
- 5 g Galangal powder
- 87.5 g Fresh bean sprouts
- 80 g Tomato Thai basil simmered soup base (aromatic broth)
Method
- 01Prepare 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.
- 02Gently 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.
- 03While 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.
- 04Carefully 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.
- 05Plating: 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.
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