Recipes from Surfing the Menu: The Next Generation
Dan Churchill and Hayden Quinn share a love of cooking, surfing, fresh food, travel and adventure. Their book, Surfing the Menu: Next Generation, published by Simon and Schuster is available now for $49.99.
Smoked Fish Healthy Hash
1 large sweet potato (about 500g), peeled and grated
2 tablespoons olive oil
1 cup quinoa, rinsed
knob of butter
1 onion, sliced
1 cup watercress sprigs
200g hot smoked fish (such as barramundi or salmon)
Juice of 1⁄2 lemon
2 cups balsamic vinegar
1⁄4 cup honey
Preheat the oven to 180C (160C fan-forced). To make the agrodolce, place the balsamic vinegar in a small saucepan over medium heat. Bring to the boil, then reduce the heat to low and add the honey. Simmer until the mixture has reduced to one third of the volume. Take off the heat and set aside.
Put the sweet potato into a large bowl. Add one tablespoon of the oil and a pinch of salt and pepper. Mix well. Line a baking tray with baking paper and spread the sweet potato out evenly. Bake for about 30 minutes, rotating the tray about every seven minutes, so the sweet potato cooks evenly until golden.
Combine the quinoa and two cups of water in a medium saucepan. Bring to the boil, then reduce the heat to low. Cook, covered for 10-12 minutes or until quinoa becomes translucent and is light and fluffy. Set aside.
Melt the butter in a large frying pan over medium heat. Cook the onion for five minutes or until golden brown, then carefully fold through the sweet potato, quinoa and one tablespoon of the agrodolce. Heat the remaining oil in another frying pan and fry the eggs sunny side up.
To serve, divide the quinoa mixture between four bowls. Top with an egg, the watercress, smoked fish and a drizzle of lemon juice and agrodolce.
From Good Food