Spicy hake Tex Mex rice salad

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Ingredients

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

Cooking Instructions

1. Mix the oil and 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 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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