Lean Korean-style Sticky Haddock with Quinoa, Cucumber & Pak Choi
Ready in about 30 minutes, this cosy haddock and quinoa dish is built for fat-loss phases — 422 kcal and 42g protein.
Ingredients
- 160g Haddock
- 120g quinoa
- 80g cucumber
- 80g pak choi
- 10g sriracha
- 15g soy sauce
- 10g honey
- 6g garlic
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the cucumber and pak choi, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Bake the haddock at 200°C for 12-14 minutes until it just flakes.
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4
Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.
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5
Meanwhile, steam or stir-fry the cucumber and pak choi for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and haddock, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.