Mexican Fish Bowl
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Mexican Fish Bowl
Recipe by Brent Draper
Serves: 3
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
Method
3 skinless white fish fillets (snapper or barramundi)
1 tsp paprika
1 tsp cumin
½ tsp coriander
Coles sea salt and pepper
1 Lebanese cucumber, chopped into large chunks
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
½ red onion, thinly sliced
Fresh coriander, for garnish
½ cup sour cream
1 chipotle pepper, finely chopped
1 cup corn chips
2 limes
1 cup cooked white rice
2 cups thinly sliced green cabbage
Squeaky Gate extra virgin olive oil
Method
Cut the white fish into large pieces and marinate with paprika, cumin, coriander, salt, pepper, and a drizzle of extra virgin olive oil.
Heat a medium pan and cook the fish until fully cooked through.
In a small bowl, mix the sour cream with the chopped chipotle pepper and a squeeze of lime juice. Stir well to combine.
To assemble the bowl, start with a layer of rice, followed by the cooked fish. Add Lebanese cucumber, cherry tomatoes, avocado, red onion, corn chips, and cabbage. Drizzle the chipotle sour cream on top and garnish with fresh coriander and lime wedges.
