FISH TACO SALAD

• porsi: 6

Bahan-bahan

For the coriander-iime rice: 370g long grain rice 820ml water 30g butter A small bunch of coriander, finely chopped 2 tsp salt Juice of ½ a lime

For the cod marinade: 90ml olive oil 1 x 35g packet of taco spice mix 2 cod fillets, thickly sliced Juice of ½ a lime For the salad topping: 1 pepper (any colour), chopped 2 tomatoes, chopped 1 onion, chopped 75g sweetcom 150g tinned kidney beans, rinsed 2 large handfuls of Romaine lettuce, chopped 2 spring onions, chopped To serve: A small bunch of coriander, chopped 60ml sour cream

Petunjuk

1 Place the olive oil and taco spice mix into a bowl and add the cod. Stir

in the lime juice. Cover with clingfilm and refrigerateforat least 15 minutes, or overnight if possible. Allow to come to room temperature before cooking.

2 Place the rice in a sieve and rinse under cold water until the water runs clear. Transfer the rice to a bowl, cover with water and soak for five minutes. This helps keep the rice fluffy rather than sticky.

3 Pour the water into a large saucepan and stir in the rice. Simmer on a low heat for 10 minutes, or until the rice is soft and has absorbed the water.

4 Remove from the heat and stir through the butter to melt. Cover with a lid and set aside.

5 Heat a frying pan or grill pan over a mediumhigh heat and cook the cod for 3-5 minutes on each side until cooked through. Remove from the heat and set aside.

6 Toss the rice with the chopped coriander, salt and lime juice. Spoon the rice into bowls and top with the salad toppings. Place the sliced cod on top, drizzle over some sour cream and sprinkle with chopped coriander.