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Spicy hake Tex Mex rice salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

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

Method

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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