1 cup Quinoa
2 cups water
1 cube of chicken stock
100 gm white closed cap mushrooms (sliced)
1 clove garlic (crushed)
1 dsp groundnut oil
4 pieces of smoked mackerel
2 stalks lemon grass (finely chopped)
2 red hot bird eye chilles (finely chopped)
2 green chillies (finely chopped)
1 red chilli pepper (finely chopped)
a small bunch coriander leaves (finely chopped)
For the dressing
juice of 1 lemon ( about 2 tbsp)
4 tbsp groundnut oil
2 tbsp nampla
1 tbsp dark soy sauce
First start with the Quinoa. Soak the quinoa in water for half an water. Then pour off the soaking water and wash the quinoa through a fine sieve under running water. Then put the quinoa, 2 cups of water and the chicken cube in a saucepan. Bring to boil uncovered and then continue boiling for 10-15 minutes until most of the water have been absorbed. Put the lid on, turn off the heat and leave for 5 minutes. Turn out the the quinoa into a bowl and leave to cool.
Meanwhile, mix all the dressing ingredients and add the lemongrass and all the chillies. Stir well. Season and taste. Next, remove the skin off the smoked mackerel and flake the flesh into bite-sized pieces. Heat the oil in a frying pan and add the garlic. Once fragrant, add the mushroom. Cook gently until mushroom softens. Take it off the heat.
Now combine the quinoa, mushroom, smoked mackerels and the dressing. Mix well. Taste again. Lastly add the coriander leaves.
ready to serve.