Tex Mex Hake Bowl with Avocado Dip
over rice with zesty corn salsa & BBQ rub
In this recipe, you'll use a BBQ spice rub. The paprika and roasted onion in this spice mix adds a complex, smoky flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
White long grain rice
1 piece
Garlic
1 piece
Skin-on hake fillet
(Contains Fish)
½ sachet(s)
BBQ spice rub
70 g
Corn
1 piece
Tomato
½ piece
Red onion
5 g
Fresh flat leaf parsley
(May be present Celery)
40 g
Avocado dip
Not included in your delivery
1 tablespoon
[Plant-based] butter
¼ tablespoon
Extra virgin olive oil
180 milliliters
Boiled water
1 teaspoon
White wine vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Crush or mince the garlic. Melt a knob of butter in a pot or saucepan over medium-high heat and fry the garlic for 1 - 2 minutes. Add the rice and the water, then crumble in the stock cube (see pantry for amounts). Bring to the boil, then reduce the heat and cover with the lid. Cook the rice for 10 minutes, then remove from the heat and allow to stand for 10 minutes, still covered.
Pat the hake dry with kitchen paper and season with the BBQ rub* as well as salt and pepper. Melt a knob of butter in a frying pan over medium-high heat and fry the hake for 2 - 3 minutes per side. Drain the corn in the meantime.
*Take care, this ingredient is spicy! Use as preferred.
Chop the onion and dice the tomato. Finely chop the parsley. In a bowl, combine the extra virgin olive oil with the white wine vinegar, then season to taste with salt and pepper. Add the onion, tomato, corn and parsley and mix well to combine.
Serve the rice in bowls and top with the hake, salsa and avocado dip.