It’s light yet packed with flavor. Each bite of this protein-rich dish will have you craving for more.
Preparation Time: 10 minutes
Cooking Time: 8 to 10 minutes
Baking Time: 6 to 8 minutes
4 whole bisugo fish, scaled and cleaned
4 tablespoons canola oil
½ cup quinoa, cooked
¼ cup calamansi juice
¼ cup extra virgin coconut oil
1 tablespoon chives
1 tablespoon shallots, minced
Salt and pepper to taste
1 Pat dry both sides of the fish with paper towels and season with salt and pepper.
2 In a large sauté pan, heat up the canola oil over a medium high heat.
3 Add the fish, one at a time, then transfer onto a baking tray and bake at 230° C until done but not overcooked, about 6 to 8 minutes.
4 While the fish is cooking, mix together quinoa, calamansi juice, coconut oil, chives, and shallots. Season with salt and pepper.
5 Remove cooked fish from pan and place on a plate. Top with the quinoa vinaigrette.
Quinoa has higher amount of protein and fiber than usual dietary sources and it’s rich in magnesium, riboflavin (Vitamin B2), and manganese. You can find quinoa in specialty health stores or even in Rustan’s.
This recipe was originally published in the April-May 2015 issue of Breakfast Magazine.