Tex Mex Hake Bowl with Guacamole
over rice with zesty corn salsa & BBQ rub3.5(56)
Calories
:
826 kcalProtein
:
30.6g proteinTotal
:
25 minutesDifficulty
:
MediumFamily
Allergens:
- Vis
- Selderij
- May contain traces of allergens
Roma tomatoes are also called pomodoro tomatoes, literally meaning "golden apples". The name is an excellent description of their delicious, full flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
1 piece
Garlic
1 piece
Skin-on hake fillet
(Contains: Vis)
½ sachet(s)
BBQ spice rub
70 g
Corn
1 piece
Roma tomato
½ piece
Red onion
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Avocado
½ piece
Romano pepper
⅓ piece
Lime
Not included in your delivery
1 tablespoon
[Plant-based] butter
¼ tablespoon
Extra virgin olive oil
180 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3457 kJ
Calories826 kcal
Fat38.9 g
Saturated Fat13.9 g
Carbohydrate85.5 g
Sugar12.7 g
Dietary Fiber10.2 g
Protein30.6 g
Salt1.7 g
Potassium667.7 mg
Calcium35.8 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Bowl
•Strainer
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Prepare the stock and 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 stock. 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.
2
- Zest the lime and cut into six wedges.
- Finely chop the onion and dice the tomato. Finely chop the parsley. Drain the corn.
- In a bowl, combine the extra virgin olive oil with the juice of one lime wedge per person.
- Add the onion, the tomato, the corn and the parsley. Mix well to combine. Then season to taste with salt and pepper and limezest.
3
- Cut the Romano pepper into strips.
- Pat the fish dry with kitchen paper and season with the BBQ rub* and some salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the Romano pepper with the fish for 3 minutes per side.
*Take care, this ingredient is spicy! Use as preferred.
4
- Halve and pit the avocado, then remove the skin. Transfer the flesh to a small bowl, together with the juice of one lime wedge per person, pepper and salt and mash well.
- Serve the rice in bowls and arrange everything on top.
- Finish with any remaining lime wedges.
