8 small hake fillets
2 tsp chopped coriander
2 tsp curry paste
1 small avocado, sliced
±8 cm cucumber, julienne
1 small green pepper, sliced
2 handfuls lettuce, torn
2 tsp chopped coriander
Grated rind and juice of 1 lemon
240gm rice
Method
Put the rice on to cook in lightly salted boiling water.
Drain when tender, and keep warm.
Combine the avo, cucumber, green pepper and lettuce in a bowl.
For the dressing, combine the 2 tsp coriander with the lemon juice and rind.
Combine the other 2 tsp of coriander with the curry paste.
Spray a ridged pan with non-stick cooking spray and put on to heat up.
Dry fry the fish, presentation side down, for 4 – 5 minutes.
Brush the curry mix on the wrong side.
Turn the fish, and brush the presentation side with the rest of the curry mix.
Cook for a further 4-5 minutes or until the fish flakes easily.
Serve 2 fish fillets per person with the rice and salad.
Serve the salad dressing separately.
Depending on the curry paste you use (I used Patak’s Tikka Masala), this has a very mild flavor.
