Harissa fish cups
800 g, skinless, boneless, cut into 1-2cm cubes
brown rice microwave packet
250 g, red rice variety
240 g, mixed variety pack or slaw (discarding dressing)
½ cup(s), chopped
240 g, 1 head, red or green
1 medium, cut in wedges to serve
99% fat-free plain yoghurt
1 tub(s), to
- Place fish with harissa, ginger and 2 tsp oil in a large bowl. Mix well. Heat a large non-stick frying pan or wok over medium-high heat. Add 1 tsp oil and swirl to coat base. Cook half the fish, stirring often, for 2-3 minutes or until cooked through. Transfer to a large bowl. Heat 1 tsp olive oil in same pan and cook remaining fish until golden.
- Microwave rice following packet instructions. Combine fish, rice blend, slaw and coriander in a large bowl. Season with salt and pepper.
- Arrange lettuce leaves on a plate. Spoon fish mixture into lettuce cups.