Haddock, Asian Veg & Coconut Black Rice | sheerluxe.com
This coconut black rice - which is infused with ginger, garlic and chilli - contrasts with delicate white haddock and a selection of crisp Asian vegetables. The perfect meal for date night.
Favourites 17
Total Time: 30 Minutes
Serves 2

Ingredients:

  • 100g of black rice
  • 120g of tenderstem broccoli
  • 1/2 red chilli
  • 1 lime
  • 1 tsp of oil
  • 200ml of coconut milk
  • 2 garlic cloves
  • 2 tsp of tamari
  • 2 tsp of white sesame seeds
  • 2 x 150g haddock fillets (skin off)
  • 4cm of fresh ginger
  • 80g of baby sweetcorn
  • 80g of sugar snap peas
  • Medium handful of fresh coriander

Method:

  1. Preheat the oven to 200°C / gas mark 6 and boil a kettle.
  2. Rinse the black rice and add to a saucepan with 500ml of boiling water and a pinch of sea salt. Simmer for 25-30 minutes.
  3. Place the fish on a baking tray lined with parchment. Drizzle with 1/2 tsp of oil and season with sea salt and black pepper. Place in the oven for 15 minutes or until cooked through.
  4. Meanwhile, peel and finely chop (or grate) the ginger and garlic. Finely chop the chilli and coriander. Slice the sugar snap peas in half length-ways. Roughly chop the baby corn and broccoli into bite-sized pieces.
  5. In a large frying pan on a medium heat add 1/2 tsp of oil. Add the garlic, ginger and chilli (as much chilli as desired). Cook for 1 minute. Add the broccoli, baby corn, sugar snaps, tamari, half of the coriander and the juice from half of the lime. Cook for a further 5 minutes until the veg is cooked but still slightly crunchy. Stir in the coconut milk.
  6. Add the drained rice to the pan. Stir and cook for 1-2 minutes until hot. Season with sea salt and black pepper, to taste.
  7. To serve, spoon the coconut rice and vegetables onto two warm plates. Place the fish on top. Garnish with the remaining lime juice, coriander and sesame seeds.

Recipe courtesy of Mindful Chef

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