CRISPY SKIN FISH WITH BROWN RICE & CUCUMBER SALAD
SERVES 4 PREP 10 MINS + MARINATING COOK 5 MINS PER SERVE 2619kj COST $$$$$
600g white fish fillets, skin on 1 tbsp togarashi 2 x 250g packets microwave brown and wild rice 1 cup frozen edamame, blanched 2 Lebanese cucumbers, chopped 4 radishes, thinly sliced 2 tbsp olive oil 100g snow-pea sprouts toasted sesame seeds, lime wedges, to serve
¼ cup rice wine vinegar 1 tbsp mirin 1 tbsp sesame oil 1 tbsp extra virgin olive oil
1 Pat fish skin very dry, sprinkle with togarashi and set aside until required.
2 Cook rice following packet instructions, cool. Transfer to a large bowl with edamame, cucumber and radish.
3 DRESSING In a jug, whisk all ingredients together.
4 In a large non-stick frying pan, heat oil on medium. Cook fish, skin-side down, 2-3 mins until golden. Turn and cook 2 mins until cooked through.
5 Stir dressing through rice mixture. Serve fish on a bed of rice, topped with snow-pea sprouts and sesame seeds. Accompany with lime wedges.