FRIJE

Instructions

• 1.   The marinade
• 2.   In a bowl, place the following ingredients: Finely chop the shallot. Peel and finely chop the ginger. Using a grater or knife, zest (only the yellow peel, the white part is bitter) and squeeze the lemon. Cut the tomato into small cubes. Rinse and cut the julienne fillets into cubes (about 2 cm). Add the coconut milk and olive oil. Season with salt and pepper. Mix well. Let marinate for 10 minutes in the refrigerator.
• 3.   The trio of quinoa
• 4.   Meanwhile, rinse the trio of quinoa in a fine sieve. Place it in a saucepan filled with water. Bring to a boil, then cook over low heat for 10 to 15 minutes.
• 5.   Cooking
• 6.   Meanwhile, heat a drizzle of olive oil over medium-high heat in a sauté pan. Sauté your julienne fillets and marinade for about 5 to 8 minutes. Peel and dice the cucumber. Once the fish is cooked, add the cucumber. Mix well. Taste and adjust the seasoning if necessary.
• 7.   Serve your Tahitian-style fish with the trio of quinoa without delay.

Notes & Suggestions

• 1 to 3 cm of ginger for 2 people

Nutritional information *

Reference

• www.quitoque.fr/recettes/poisson-blanc-selon-arrivage-kat-kat-lait-de-coco-banane