Blackened Cod & Lime & Coriander Rice Bowl
Ingredients
Blackened seasoning:
1 tbsp Supreme Smoked Paprika Powder
1 tbsp Supreme Cayenne Pepper Powder
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
1 ½ tsp salt
1 tsp Supreme Coarse Black Pepper
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
1 tsp sugar
Other ingredients:
30g butter-melted
4 cod fillets
Lime & Coriander Rice:
1 tbsp butter
1 ½ cups Lubna Sella Rice
2 cups Chicken Stock
¼ cup chopped coriander
¼ cup lime juice
Avocado:
2 ripe avocados- peeled and de-seeded
3 tbsp lime juice
Salt to taste
½ tsp Supreme Coarse Black Pepper
Garnish:
chopped coriander
Lime slices
Method
Avocado: using a fork, mash the avocado until smooth. Add lime juice, salt and coarse black pepper. Mix until well combined.
Lime & coriander rice: heat a pan over medium-high heat. Add butter and once melted add the washed rice and mix until well combined. Add chicken stock and salt (if needed). Mix well and bring to a boil. Once the water comes to a boil, reduce the heat, cover and cook for 10 minutes or until the water on the surface has evaporated. Uncover and gently stir the rice. Cover again and cook over low for another 10 minutes. Uncover then add lime juice and stir gently. Cover then remove the pot from the heat and set aside to rest for 5 minutes. Uncover, fluff up the rice and mix in the chopped coriander.
Prepare the seasoning: In a bowl mix together all the ingredients for the blackened seasoning and set aside.
Fish: brush each fillet with melted butter then generously sprinkle over blackened seasoning on all sides. Place on a lined baking tray.
Cook the fish: preheat the oven at 180°c. Bake in the oven for 12-15 minutes or until fully cooked.
Assemble the bowl: add a layer of lime & coriander rice in a bowl. Top with baked cod fillet. Then add some avocado and a slice of lime and lastly garnish with chopped coriander.
