Jade & Umami Fish Skewers with Kimchi Quinoa and Emerald Slaw

Ingredients

• 250 gram Cod or Snapper Fillet, skinless
• 1 tablespoon Low-sodium Soy Sauce
• 1 teaspoon Fresh Ginger, grated
• 1 clove Garlic, minced
• 1 teaspoon Lime Juice
• 0.5 teaspoon Lime Zest
• 4 count Bamboo Skewers
• 0.5 cup Quinoa, uncooked
• 1 cup Water or Low-sodium Vegetable Broth
• 0.25 cup Kimchi, finely chopped
• 2 tablespoon Green Onions, sliced
• 0.5 teaspoon Toasted Sesame Oil
• 0.25 cup Edamame, shelled, frozen
• 1 small English Cucumber, thinly sliced
• 4 count Radishes, thinly sliced
• 2 tablespoon Fresh Mint Leaves, chopped
• 1 tablespoon Lime Juice
• 1 teaspoon Extra Virgin Olive Oil
• 1 pinch Black Pepper

Instructions

1. Prepare the Fish Marinade: In a medium bowl, combine low-sodium soy sauce, grated ginger, minced garlic, 1 teaspoon lime juice, and lime zest. Add the cubed fish, toss gently to coat, and let marinate for at least 15 minutes while you prepare other components.
2. Cook the Quinoa: Rinse quinoa thoroughly under cold water. In a small pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in the finely chopped kimchi, half of the sliced green onions, toasted sesame oil, and thawed edamame. Keep warm.
3. Prepare the Emerald Slaw: In a small bowl, combine the thinly sliced cucumber, radishes, and chopped fresh mint. In a separate tiny bowl, whisk together 1 tablespoon lime juice and extra virgin olive oil. Pour dressing over the slaw and season with a pinch of black pepper. Toss gently.
4. Cook the Fish Skewers: While quinoa is cooking, thread the marinated fish cubes onto the bamboo skewers. Heat a non-stick pan over medium-high heat (or preheat broiler/grill). Cook the skewers for 2-3 minutes per side, or until the fish is opaque and cooked through. Be careful not to overcook.
5. Assemble and Serve: Divide the kimchi quinoa between two plates. Arrange two fish skewers on each plate. Serve with a generous portion of the Emerald Slaw on the side. Garnish with the remaining green onions.

Nutrition (per serving)