3 oz Tri-color Quinoaor jasmine rice
4 oz White flesh fish trimEx: Grouper, Halibut or Snapper
1 tbsp Ginger, chopped
1 oz Julienne carrots
1 oz Brocolli florets, blanched
1 oz Bean sprouts
1 tbsp Cilantro
1 tbsp Green onion
1
Mix Coconut milk and Ginger with curry paste and bring to a simmer
2
poach the fish in the coconut milk sauce
3
Add Vegetables and bring to simmer
4
Place Grains in bottom of the Serving bowl
5
Top grains with fish, vegetables and Ladle a few ounces of Curry sauce into Bowl
6
Garnish with herbs and sprouts
**Recipe can be made with alternative Proteins as well such as shrimp, chicken and tofu for vegetarian
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CategoryEntree
Ingredients
3 oz Tri-color Quinoaor jasmine rice
4 oz White flesh fish trimEx: Grouper, Halibut or Snapper
1 tbsp Ginger, chopped
1 oz Julienne carrots
1 oz Brocolli florets, blanched
1 oz Bean sprouts
1 tbsp Cilantro
1 tbsp Green onion