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No Fish Fillet Rice Bowl
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No Fish Fillet Rice Bowl N o   F i s h   F i l l e t   R i c e   B o w l

Serves: 2 | Prep: 10 mins | Cook: 40 mins | Difficulty: Easy

 

INGREDIENTS

  • 2 Moving Mountains Fish Fillets
  • 150g short grain brown rice
  • 200g coconut milk
  • 1 avocado, sliced
  • 1 carrot, cut to matchsticks
  • 80g edamame beans, frozen
  • 4 spring onions, thinly sliced
  • To serve: teriyaki sauce, sesame seeds, 1 lime

 

METHOD

  1. Cook the Fish Fillets following the instructions on the packet.
  2. Whilst they cook, prepare the rice. Rinse it twice, then put it in a saucepan with the coconut milk, 100g of water and 1 teaspoon of salt. Bring to a boil, turn the heat down and simmer for about 40 minutes, until all the water is absorbed. Cover with a lid and prepare the rest of the ingredients.
  3. Put the edamame beans in a small sieve or colander and pour boiled water from a kettle over them.
  4. Assemble the bowls, splitting the rice between two bowls and adding the toppings, leaving the Fish Fillet until last.
  5. Generously top the fillets with teriyaki sauce and sesame seeds, and squeeze the lime juice over the whole bowl.

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