Harissa fish cups
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Harissa and ginger fish with red and brown rice plus kale slaw makes a super quick and tasty meal any night of the week.
Ingredients
Ling, raw
800 g, skinless, boneless, cut into 1-2cm cubes
Harissa
1 tbs
Ginger paste
2 tsp
Olive oil
1 tbs
Brown rice microwave packet
250 g, red rice variety
Kale
240 g, mixed variety pack or slaw (discarding dressing)
Fresh coriander
½ cup(s), chopped
Butter lettuce
240 g, 1 head, red or green
Lemon(s)
1 medium, cut in wedges to serve
99% fat-free, plain or natural yoghurt, unsweetened
1 tub(s), to
Instructions
1
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.
2
Microwave rice following packet instructions. Combine fish, rice blend, slaw and coriander in a large bowl. Season with salt and pepper.
3
Arrange lettuce leaves on a plate. Spoon fish mixture into lettuce cups.
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