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Crispy Wild-caught Hake Fish Finger Burrito Bowl
Fuse your favourite Mexican flavours with a British classic. You'll bake sustainably-sourced hake fish fingers till golden and crispy. Serve over a bed of spiced Mexican rice and pair with creamy guac and zingy tomato salsa. Finish with generous lashings of lime – your Mexican-British fiesta awaits!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 60g yellow pea crumb (yellow pea whole grain flour (100%))
- 1 avocado (use half)
- 1 handful of fresh coriander
- 1 onion
- 80g greek style yoghurt (Milk)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 110g baby tomatoes
- 80g brown rice (100% Brown Rice)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 hake fillets (skin off) (Fish)
- 1 unwaxed lime
Nutritional Information
Calories: 700
Protein: 52g
Carbs: 62g
Fat: 27g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 30g panko crumb (use half) (Yellow Pea Flour)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
- 150g hake fillet (skin off) (Fish)
- 1 onion (use half)
- 80g greek style yoghurt (use half) (Milk)
- 2 tbsp ground almonds (use half) (Nuts)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 avocado (use a quarter)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 680
Protein: 50g
Carbs: 53g
Fat: 30g
Crispy Wild-caught Hake Fish Finger Burrito Bowl
Fuse your favourite Mexican flavours with a British classic. You'll bake sustainably-sourced hake fish fingers till golden and crispy. Serve over a bed of spiced Mexican rice and pair with creamy guac and zingy tomato salsa. Finish with generous lashings of lime – your Mexican-British fiesta awaits!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 medium bowls & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the fish fingers
- Pat the hake dry with kitchen paper, then cut into 2cm wide strips (3-4 strips per person)
- Place the panko and ground almonds into a medium bowl with half the Mexican spice mix and a good pinch of salt. Add the yoghurt and a pinch of salt and pepper to the other medium bowl
- Dip the fish strips into the yoghurt, then toss in the panko mixture. Transfer to the lined baking tray and drizzle with 1 tsp oil
- Bake the hake for 16 mins, until golden and cooked through
Make the salsa & guacamole
- Meanwhile, wash and dry both medium bowls
- Roughly chop the coriander. Quarter the tomatoes, then add to one of the bowls with the chilli paste, half the coriander and the juice from half the lime. Season with salt and pepper, toss to combine and set aside
- Finely dice half the onion. Dice half the avocado into 1cm cubes, then mash with the back of a fork and place into the other bowl. Stir through the diced onion and the remaining lime juice. Season with salt and pepper
Soften the onion
- Thinly slice the remaining onion
- When the rice is cooked, return the now-empty saucepan to medium-high heat with 1 tsp oil. Once hot, add the remaining onion and cook for 3-4 mins, until softening
- Add the remaining Mexican spice. Cook for 30 secs, then add the cooked rice. Season with salt and stir to combine
Serve up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the fish fingers, rice, guacamole and tomato salsa into bowls. Sprinkle over the remaining coriander
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