Grilled fish skewers with Asian quinoa salad

SERVES: 4

Ingredients

155g (3⁄4 cup) tri-colour quinoa, rinsed, drained

375ml (1 1⁄2 cups) water

150g snow peas, trimmed, sliced

150g sugar snap peas, trimmed, sliced

75g picked watercress leaves

1 cup red cabbage, finely shredded

4 green shallots, trimmed, sliced

1⁄3 cup fresh coriander leaves, coarsely chopped

1 tbsp red curry paste

80ml (1⁄3 cup) reduced-fat coconut milk

60ml (1⁄4 cup) salt-reduced chicken-style liquid stock

1–2 tsp lime juice, to taste

600g firm white fish fillets, cut into 2.5cm cubes

Method

Place the quinoa and water in a medium saucepan and bring to the boil. Reduce heat to low.

Cook, covered, for 12 minutes or until water is absorbed. Remove from heat. Set aside to cool.

Meanwhile, place the snow peas and sugar snap peas in a heatproof bowl and cover with boiling water. Drain immediately and refresh under cold running water. Drain.

Place the quinoa, snow peas, sugar snap peas, watercress, cabbage, shallot and coriander in a bowl. Toss to combine.

Heat a small saucepan over medium heat. Add the curry paste.

Cook, stirring, for 1 minute or until aromatic. Add the coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until reduced by half. Add lime juice. Set aside to cool slightly.

Preheat a chargrill or barbecue hot plate on medium-high. Spray with oil. Thread the fish onto 8 pre-soaked bamboo skewers. Cook, turning, for 3–4 minutes or until lightly charred and just cooked through.

Divide the salad among serving plates. Top with the skewers and drizzle with the red curry dressing.

Recipe by Chrissy Freer Photo by Al Richardson