No Fish Fillet Rice Bowl
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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
- Cook the Fish Fillets following the instructions on the packet.
- 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.
- Put the edamame beans in a small sieve or colander and pour boiled water from a kettle over them.
- Assemble the bowls, splitting the rice between two bowls and adding the toppings, leaving the Fish Fillet until last.
- Generously top the fillets with teriyaki sauce and sesame seeds, and squeeze the lime juice over the whole bowl.
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