| 1 box | Sealord Hoki tempura batter fillets |
| 1/2 |
Medium head red cabbage, thinly sliced or shredded
|
| 3/4 cup |
Red wine vinegar (sub with white vinegar or apple cider vinegar)
|
| 3/4 cup | Water |
| 1 1/2 tsp |
Sugar
|
| 1 cup | Dry long grain white rice such as jasmine or basmati |
| 1 tsp | Flaky salt |
| 2 tsp | Extra virgin olive oil |
| 1 | Garlic clove, minced |
| 1/3 cup | Fresh coriander, finely chopped |
| 1 | Lime zest and juice |
| 1 can (420g) | Black beans, rinsed and drained |
| 1/4 tsp | Flaky salt |
| 1/4 tsp | Ground cumin |
| Garnish ideas – feta cheese, fresh corriander, toasted pumpkin seeds, sliced avocado | |
| Creamy Jalapeno Verde Sauce ingredients: | |
| 1 cup | Fresh corriander and stems |
| 1/2 cup | Plain full fat greek yoghurt |
| 2 tbsp | Fresh lime juice |
| 2 tbsp | Extra virgin olive oil |
| 1/2 | Jalapeno, seeds and ribs removed |
| 1 | Garlic clove, crushed |
Prepare pickled cabbage:
Prepare coriander & lime rice
Blend jalapeno verde sauce ingredients in a food processor or blender, combine all sauce ingredients. Blend until smooth with specks of green. Empty into a bowl
Preheat fan forced oven to 190°C. Place Sealord Hoki tempura batter fillets on an oven try and cook for approx 9 minutes on each side or until fully cooked.
Place black beans in a microwave safe bowl and cover with a damp paper towel. Microwave for 2 minutes or until warm. Season with a pinch of salt and ground cumin
Divide the coriander & lime rice and black beans evenly between 4 bowls. Top with fish fillets cut into large pieces and a generous spoonful of pickled cabbage. Spoon jalapeno verde sauce overtop and top with garnishes of choice.
per serving | per 100g | |
|---|---|---|
Energy | 436.3kJ | |
Protein | 21.8g | |
Carbs | 41.5g | |
Fats | 20.2g |
*Nutrition figures are averages only
