Asian Bowl Buddha with Haddock Fillet

Steps to follow

• STEP 01

  Preheat oven to 180C or 350F.

• STEP 02

  In a baking dish lined with parchment paper, place the haddock fillets. Season with salt, pepper and drizzle with soy sauce. Bake for 25 minutes until the fillets become very white and easy to flake.

• STEP 03

  In a saucepan, pour 2 & 1/4 cup of water, then add the pearl barley. Put on high heat. When boiling begins, decrease over low heat and cover. Cook for 25 minutes.

• STEP 04

  Wash all the vegetables.

• STEP 05

  Cut the salad into small pieces (unless you have chosen baby spinach). Set aside.

• STEP 06

  Slice the cucumber into thin sticks. Set aside.

• STEP 07

  Remove the base of the Enoki mushroom. Rinse them well. Set aside.

• STEP 08

  Cut the pepper into small cubes. Set aside.

• STEP 09

  Peel the clementine and separate the segments. Set aside.

• STEP 010

  Break the broccoli in to small branches. Set aside.

• STEP 011

  Finely slice the celery stalk. Set aside.

• STEP 012

  Slice lemongrass and green onion into thin slices. Set aside.

• STEP 013

  In a small bowl, mix peanut butter, soy sauce, hoisin sauce and sesame oil. Add a tablespoon of water (or more according to taste) in order to find the right consistency.

• STEP 014

  In a large bowl, pour 2 tablespoons of pearl barley.

• STEP 015

  Cover with the salad.

• STEP 016

  On the edge of the bowl place the snow peas in a row. On the other side put the cucumbers and Enoki mushrooms.

• STEP 017

  Arrange the clementine segments, broccoli, diced red pepper and celery on top.

• STEP 018

  Place the cooked fish fillet on top.

• STEP 019

  Pour the sauce over the fillet. Sprinkle with sesame seeds, lemongrass and green onion.

• STEP 020

  Serve.