Spiced pan fried Terakihi
Ingredients
500gr Terakihi fillets
150 gr quinoa
100gr pumpkin cut to 2cm cubes
1 aubergine cut into 2 cm slices
1 tsp ground cumin
Small pinch chilli flakes
2 tbsp cooking oil
Small bunch spinach well washed and cut into strips
½ cup chopped parsley 2 limes
Salt and pepper
Sauce
4 tbsp light olive or grapeseed oil
5cm ginger, grated.
1 shallot, finely chopped
3 tomatoes, chopped
1 cup/pottle plain 2 tbsp flour 1 tsp turmeric salt and pepper. yoghurt
Method
Rinse quinoa under cold water then add to large pot of slated water and simmer for 15 minutes until softens.
Combine cumin, chilli flakes, salt and oil. Toss pumpkin and aubergines in this in these
Pre heat oven to 190 degrees . Place pumpkin and aubergine in a roasting pan
Roast until they soften and begin to turn brown
Transfer the cooked quinoa to a bowl and add the cooked vegetables and stir in the parsley. Add salt and pepper to taste. Keep warm.
To prepare sauce: Heat frypan add 2 tbsp of oil and heat gently. A add ginger and shallot and cook until soft. Add tomatoes and simmer until sauce becomes thick then gradually add yoghurt.
Toss fish in flour seasoned with turmeric then pan cook in two tbsps of oil over medium heat for 2 minutes each side.
Serve in a large platter with the fish on quinoa and sauce poured over. Squeeze some lime juice over and serve with segments of lime.
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