1/2 red chilli
1 pak choi
1 tbsp. sweet white miso pates
1 yellow pepper
2 tbsp. oil
2 tsp tamari
2 x haddock portions
4cm fresh ginger
4 spring onions
1: Boil a kettle. Rinse the quinoa and add to a saucepan with 300ml boiling water. Simmer for 15 mins.
2: Meanwhile, cut the root end off the pak choi and thinly slice the yellow pepper. Peel and thinly slice the ginger into thin matchsticks, finely slice the spring onion and the red chilli lengthways.
3: Season the haddock with sea salt and black pepper. In a frying pan, heat 1 tsp oil on a medium heat and place the haddock in the pan skin side down. Fry for 4-5 mins each side or until cooked through.
4: Meanwhile, heat a separate frying pan on a medium heat with 1 tsp oil. Add the pak choi and yellow pepper to the pan for 5 mins until softened. Remove from the pan and keep warm.
5: Then heat 1 tsp oil in the same frying pan on a medium-high heat and add the ginger, chilli, spring onion and the tamari. Cook for 3 mins until golden brown.
6: When the quinoa is cooked, drain, season and stir in the miso paste and the juice from the lime.
7: To serve, place the miso and lime quinoa on two warm plates, top with the haddock and spoon over the spring onion, chilli and ginger. Serve alongside the pak choi and yellow pepper.
478 calories * 42gm carbs * 19gm fat * 38gm protein