Thanks to the super team of; Lauraine Jacobs for the recipe; Liz Clarkson for photography and Kate Arbuthnot for styling…this recipe is created to serve four.
For the quinoa:
150g Kiwi quinoa
100 g pumpkin, peeled and cut into 2cm dice
1 aubergine, cut into 2 cm dice
1 tsp ground cumin
Small pinch of chilli flakes
2 tbsp cooking oil
Small bunch spinach, washed well and cut into strips
½ cup chopped parsley
For the fish and sauce:
4 tbsp cooking oil (grapeseed, light olive oil)
5cm peeled ginger, grated
1 shallot, finely chopped
3 tomatoes, chopped finely
Generous pinch of saffron, soaked in 2 tbsp warm water
Salt and pepper
1 cup Greek yogurt
500g East Rock tarakihi fillets
2 tbsp flour
1 tsp turmeric
Salt and pepper
To prepare the quinoa, bring a large pot of salted water to the boil. Rinse the quinoa under cold running water, drain and throw into the pot. Allow the quinoa to simmer for 15 minutes until it softens and the ‘tails’ start to show.
Meanwhile place the diced pumpkin and aubergine in a roasting pan, toss well in the combined cumin, chilli flakes, salt and oil. Roast at 190°C until the vegetables soften and start to brown. Toss the spinach strips through briefly so they wilt.
When the quinoa is cooked transfer it to a bowl and add the cooked vegetables. Stir the parsley through and taste for seasoning. Keep warm.
Separately prepare the sauce. Heat a frying pan and add 2 tablespoons of the oil, heat gently and add the ginger and shallot and cook until soft. Add the tomatoes and saffron and simmer steadily until it reduces and is quite thick. Season with salt and add the yogurt a spoonful at a time over the heat until it is all incorporated. Tip the sauce into a small pan, rinse the frying pan ready to cook the fish.
Toss the fish fillets in a little seasoned flour and turmeric. Heat the remaining two tablespoons of oil in the pan and cook the fish over medium heat for two minutes on each side.
To serve place the quinoa on a large serving platter, top with the fish and spoon over the warm sauce.
To finish add a squeeze of lime juice over everything and a few fresh lime segments or dice