This is my own creation, so there’s no story about this one. It tastes very fresh and delicious! And it’s a great way to marinate radish.
Preparation time: 40 min + Cooking time: 50 min = Total time: 1h 30 min
| 250g | quinoa |
| 500g | fish (firm) |
| 3 | carrots |
| 2 | radish |
| 500ml | vegetable stock |
| 1 tb. | olive oil |
| 1 | onion |
| 4 | stems of lemongrass |
| 2 tb. | tomato ketchup |
| ½ | lime (juice) |
| 1½ tb. | soy sauce |
| 1 ts. | soybean sauce |
| 1 ts. | sweet chili sauce |
| 1 tb. | sushi vinegar |
| 1 | chili, slices into rings |
| 2 tb. | mint leaves, chopped |
| 2 tb. | coriander leaves, chopped |
| 1 tb. | butter |
| 1 tb. | flour |
Simple Steps to Succeed
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Wash the quinoa in a kitchen sieve with cold water.
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Let 500ml of vegetable stock cook in a pan. Add the washed quinoa and let it cook for 10-15 minutes.Take it from the plate, put the lid on and let it rest.
Peel the carrots and the radish and cut it into bite-sized pieces.-
Cook it in the pressure cooker for about 5 minutes.
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Brown the onions using the olive oil.
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Add the lemongrass and let it fry for a minute. Then deglaze it with 200ml water.
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Add ketchup, lime juice, soy sauce, soybean paste, sweet chili sauce, sushi vinegar and the chili. Also add the vegetables and let it cook on low heat for 5 minutes.
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Cut the fish in bite-sized pieces. Coat lightly with flour.
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Fry the pieces in a frying pan using the butter (make sure it’s not too hot).
- Add the mint leaves and the coriander leaves to the vegetables.
