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Wild-caught Hake Fish Finger Burrito Bowl
Fuse your favourite Mexican flavours with a British classic. You'll bake hake fish fingers till golden. 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
Family classics
Serving size
Ingredients
- 2 avocado
- 2 unwaxed lime
- 1 handful of fresh coriander
- 200g baby tomatoes
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 onion
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 4 hake fillets (skin off) (Fish)
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 703
Protein: 47g
Carbs: 56g
Fat: 33g
Wild-caught Hake Fish Finger Burrito Bowl
Fuse your favourite Mexican flavours with a British classic. You'll bake hake fish fingers till golden. 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 a sieve, a large plate & 2 small bowls
Get the rice on
- 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). Toss the strip in 3 tsp oil to coat.
- Place the pea crumb onto the large plate, along with half the Mexican spice mix and a good pinch of salt.
- Two at a time, pat the crumb onto the hake to coat and place on the large baking sheet, spaced apart. Top with any remaining crumb. Bake for 16 minutes, until cooked through
Salsa & guac time
- Meanwhile, finely dice the onions. Quarter the tomatoes. Roughly chop the coriander
- In a small bowl, mix the tomatoes, half the chilli paste (or to taste), juice from 1 lime, one-quarter of the onion, 1 tsp oil and a pinch of salt
- In the other small bowl, mash the avocados with the back of a fork, then mix with the juice from the remaining lime (to taste) and half the coriander. Season with salt
Spice up the rice
- Once the rice is cooked, rinse the saucepan and reheat with 2 tsp oil on medium-high heat. Once hot, add the remaining onion and cook for 4-5 mins, until soft
- Add the remaining Mexican spice, cook for 30 secs, then add the rice. Season with salt and mix well
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the fish fingers into bowls, with the guac, salsa and rice alongside. Sprinkle with the remaining coriander
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