Ingredients
Method
- 1 T olive oil
- 1 T mild seasoning
- 450 g freshly frozen hake medallions, thawed For the rice salad:
- 190 g parboiled long-grain rice
- 4 cobs sweetcorn
- 3 T olive oil
- 1 T mild seasoning
- 15 g fresh coriander, finely chopped
- 15 g fresh parsley, finely chopped
- sea salt and freshly ground black pepper, to taste
- ¼ cabbage, shredded
- 1 red pepper, seeded and sliced
- 2 avocados, cubed
- ½ cucumber, sliced For the dressing, whisk:
- 1 lime, zested and juiced
- 1 T honey
- 15 g fresh coriander
- ½ cup sour cream
Method
Ingredients
1. Mix the olive oil and mild seasoning and rub onto the hake. Bake at 180ºC for 20 minutes.
2. To make the rice salad, cook the rice according to package instructions. Char or grill the corn. Slice off the kernels and set aside.
3. Heat the olive oil in a large pan and stir-fry the rice with the seasoning. Mix through the herbs and season to taste. Spoon onto a large platter and add the corn, shredded cabbage, pepper, avocado and cucumber. Top with the hake and serve with the dressing.
Cost per serving: R43.17
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