Crispy lemongrass fish with quinoa and greens

Step 1

Place cornflour on a plate. Toss fish in cornflour to coat and shake off excess.

Step 2

Heat 3 tsp oil in a large wok over high heat. Add the fish and cook, turning, for 2-3 minutes or until golden and cooked through. Transfer to a plate.

Step 3

Heat remaining 1 tsp oil in the same wok over medium-high heat. Add garlic, lemongrass, chilli and coriander root. Stir-fry for 1 minute or until aromatic. Add sugar snap peas and beans and stir-fry for 2 minutes or until just tender. Remove from heat. Return fish to wok with the watercress, mint and coriander. Gently toss to combine.

Step 4

Combine the lime juice, fish sauce and sugar in a small bowl, stirring to dissolve the sugar. Divide the quinoa and fish mixture among serving plates. Drizzle with the lime dressing.