Coriander spiced fish with black citrus salad
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Black rice tossed with juicy orange pieces, cucumber and crunchy seed mix. Served alongside coriander spiced fish.

No Fish option - replacement is chicken breast schnitzels.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Peel and grate ginger. Whisk together with 3 tbsp vinegar, 1 tsp honey and 3 tbsp olive oil. Season with salt and pepper.

3. Peel oranges, quarter and slice. Slice spring onions, deseed and slice cucumber. Grate beetroot. Set aside with rocket.

4. Heat a frypan over medium-high heat. Toast seeds for 3-4 minutes, or until golden. Remove and set aside, reserve pan.

5. Coat fish with 3 tsp ground coriander, salt and pepper. Reheat frypan with 1 tbsp oil over medium-high heat. Cook fish for 3-4 minutes on each side, or until cooked through.

6. Toss rice, salad (excluding beetroot), dressing and seeds together. Divide between plates. Top with fish and dot with beetroot to serve.

Notes:
Add the beetroot at the end to prevent staining the salad.

No Fish option - replacement is chicken breast schnitzels.

Increase cooking time to 10 minutes, or until cooked through.
black rice 1 packet (300g)
ginger 30g
Oranges 2
Spring onions 1/4 bunch
Lebanese cucumber 1
Beetroot 1
Rocket leaves 1/2 bag (100g)
Seed mix 1/2 packet (40g)
white fish fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, ground coriander, honey