Haddock, Asian Veg & Coconut Black Rice

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.
Serves 2
Total Time
30 Minutes
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
Step 1
Preheat the oven to 200°C / gas mark 6 and boil a kettle.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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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