Fish Burrito Bowls
Recipe Ingredients:
- 150g (5 1/4oz) basmati rice
- 1 tsp garlic salt
- 2 tsp paprika
- 2 tsp ground cumin
- 4 basa fillets, halved
- 2 tbsp kisan sunflower cooking oil
- 1 x 400g can black-eyed beans, drained and rinsed
- 200g (7oz) tomatoes, chopped
- 1/4 red onion, very finely chopped
- 1/2 x 30g pack flat-leaf parsley, chopped, plus extra to garnish
- 2 Little Gem lettuces, leaves torn
- 1 x 150ml pot soured cream (optional)
- lime wedges, to serve
Recipe Method:
- In a pan, cover the rice with water and add a pinch of salt. Cover with a lid, bring to a simmer and cook for 10 minutes.
- Meanwhile, mix the garlic salt, paprika and cumin in a small bowl. Lay out the fish on a tray, sprinkle the spice mix over both sides and rub in.
- In a nonstick frying pan set over a medium heat, add 1 tbsp oil and cook half the fillets for 3-4 minutes each side. Remove and keep warm while you repeat with the remaining fillets and oil.
- Drain the rice well and tip back into the pan. Mix in the beans and gently warm them through over a low heat.
- Make a salsa by mixing the tomatoes, onion and parsley. Season to taste.
- Slice the fish, then divide the sliced fish and the rice between 4 bowls. Serve with a handful of lettuce leaves and a dollop of soured cream, if using. Spoon over the salsa and garnish with parsley leaves and lime wedges for squeezing over.