FISH, BEAN AND RICE BOWL WITH GREEN GOD­DESS SPICY DRESS­ING

“Feel vir­tu­ous with­out miss­ing flavour”

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

1 avocado, flesh re­moved

1 bunch co­rian­der, leaves picked

4 spring onions, chopped

1/3 cup (80g) sour cream

1 tbs pick­led jalapenos, plus ex­tra to serve

Juice of 1 lime, plus ex­tra wedges to serve

2 truss toma­toes, chopped

400g can black beans, drained, rinsed

300g can corn ker­nels, drained

1/4 cup (80ml) olive oil

600g ling or other firm white fish

2 tbs Mex­i­can spice mix

450g packet mi­crowave brown rice

Let­tuce, cut into wedges (we used radic­chio), to serve

To make the dress­ing, place avocado, half the co­rian­der leaves, half the spring onion, sour cream, jalapenos, half the lime juice and 2 tbs wa­ter into a small food pro­ces­sor. Whiz un­til smooth, and sea­son.

To make the salsa, chop re­main­ing co­rian­der, and place in a bowl with re­main­ing spring onion, toma­toes, beans, corn, 2 tbs oil and re­main­ing lime juice. Sea­son and com­bine. Set aside.

Place fish, spice mix and 1 tbs oil into a medium bowl. Turn to coat. Heat re­main­ing 1 tbs oil in a large non-stick fry­pan over high heat. Cook fish, turn­ing, for 3-4 min­utes un­til charred and just cooked through. Drain onto pa­per towel. Sea­son.

Heat rice ac­cord­ing to packet in­struc­tions and di­vide be­tween serv­ing bowls. To serve, flake fish and place on top of rice with salsa, dress­ing, ex­tra jalapenos, let­tuce and lime wedges.

NU­TRI­TION • 39G PRO­TEIN • 11G SAT FAT • 60G CARB • 8G SU­GARS • 695MG SODIUM • 725 CAL (3025KJ)

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