spoon spoon spoon Easy
2 SERVES
10 MINS PREP
40 MINS COOK

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. First, cook the Fish Fillets – follow the instructions on the packet.
  2. Whilst the Fish Fillets are cooking, prepare the rice. Start with rinsing it twice, then put the rice 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 the pan with a lid and prepare the rest of the ingredients.
  3. Put the edamame beans in a small sieve or colander. Boil some water in a kettle and pour it over the beans.
  4. Assemble the bowls.
  5. Split the rice between two bowls and place the toppings leaving the Fish Fillet as last. Generously top the fillets with the teriyaki sauce, sesame seed and squeeze the lime juice over the whole bowl.