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Hoki Fillets with Quinoa Crumble

by Annalisa Brown (follow)
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The slightly sweet and moist Hoki creates a perfect contrast to the nutty Quinoa crumble. Marinating the fish further compliments its natural sweetness, while baking the fish gives that melt-in-the-mouth texture.

The addition of Dashi, or fish stock, to the Quinoa Crumble takes this to another level.

The slightly sweet and moist Hoki creates a perfect contrast to the nutty Quinoa crumble.


Preparation Time: 40 minutes (includes 30-minutes of marinating)
Cooking Time: 15 minutes
Makes: 2 servings

Ingredients
2 Hoki Fillets

Marinade
Juice from 1 Lime
1 Teaspoon Lime Zest
2 Tablespoons Coconut Oil
˝ Teaspoon Chilli
1 Tablespoon Rice Malt Syrup
Handful Coriander Leaves

Quinoa Crumble
˝ Cup Quinoa
1 Tablespoon Dashi (Fish Stock)
˝ Teaspoon Chilli
1 Cup Water
Pepper to taste

Method
Combine the marinade ingredients into a small baking dish and stir thoroughly.

Combine the marinade ingredients.


Marinate the Hoki fillets for 30 minutes. Pat dry the fish to remove excess moisture.

Marinate the fish for 30-minutes then pat dry prior to baking.


Pre-heat an oven to 180˚C.

While fish is marinating, prepare the Quinoa crumble.

Rinse the Quinoa, then place into a small saucepan containing water. Add the Dashi, pepper and chilli.

Bring the stock to a boil, then reduce heat and simmer until all the liquid has evaporated.

Allow the Quinoa to cool and using a fork, fluff the Quinoa.

Line a baking tray with alfoil and place the fish onto the tray. Spread the cooked Quinoa over the top of the fish similar to a crumble.

Spread cooked Quinoa over the top of the fish similar to a crumble.


Bake for 15-minutes.

Remove the fish from the oven and serve with Jacket Roasted Sweet Potato and Chickpea Pate.

Serve the Hoki Fillets with Quinoa Crumble with Jacket Roasted Sweet Potato and Chickpea Pate.


Categories
#Hoki
#Fish
#Easy
#Quick
#Gluten Free
#Dairy Free
#Sugar Free
#Unprocessed
#Healthy
#Low Fat
#Clean Eating
#Healthy Recipes
#Dinner
#Lunch
#Seafood
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