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Steamed ocean trout with spiced quinoa

Name: Steamed ocean trout with spiced quinoa
Yield: 4
Ingredients: 1 cup (200g) quinoa; 10 cherry tomatoes, quartered; 1 tablespoon sesame seeds; 2 tablespoons roughly chopped hazelnuts; 2 tablespoons sultanas or currants; 1/4 cup mint leaves; 1.4 cup flat-leaf parsely leaves; 2 tablespoons extra virgin olive oil; 1-2 tablespoons lemon juice (or to taste); 1 teaspoon ground cumin; 1 teaspoon fennel seeds; 4 x 180g ocean trout fillets, skinned, pin-boned (ask your fishmonger to do this); Lime wedges to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

A quick and healthy meal to satisfy those who want to be good. Fresh fish, salad greens, veggies and grains seasoned with sweet fennel and cumin to provide the ultimate spring meal.

1 cup (200g) quinoa
10 cherry tomatoes, quartered
1 tablespoon sesame seeds
2 tablespoons roughly chopped hazelnuts
2 tablespoons sultanas or currants
1/4 cup mint leaves
1.4 cup flat-leaf parsely leaves
2 tablespoons extra virgin olive oil
1-2 tablespoons lemon juice (or to taste)
1 teaspoon ground cumin
1 teaspoon fennel seeds
4 x 180g ocean trout fillets, skinned, pin-boned (ask your fishmonger to do this)
Lime wedges to serve

Method

1.

Wash the quinoa and drain. Combine with 1 litre (4 cups) water in a pan. Bring to the boil and simmer over medium heat for 10 minutes or until tender but still 'al dente' (don't over cook). Drain well and lightly toss with the tomato, seeds, hazelnuts, sultanas, mint and parsely.
2.

Whisk oil, lemon juice, cumin, and fennel seeds, then season. Add to the quinoa mixture and toss to combine.
3.

Line a large bamboo steamer with a round of baking paper. Season the trout, then place on the paper in a single layer and cover tightly. Steam over a wok of simmering water for 4-5 minutes for medium rare, or until cooked to your liking. Serve with quinoa and extra lime.