Prep time
20 mins
Cooking Time
10 mins
Serves
4
Ingredients
Ingredients
- 1 box MSC certified hake medallions
- 3 tbsp. soy sauce
- 2 tsp lime juice
- 1 tsp minced ginger
- 1 cup cooked low GI gluten free basmati rice
- 2 carrots, peeled in ribbons
- 8 snacking cucumbers, halved and sliced
- Handful baby tomatoes, halved
- Red cabbage, shredded
- 2 radish, sliced
- 1 avocado, sliced
- 1 sliced jalapeno or green chilli
- Sesame seeds
For the sauce –
- ¼ cup tahini
- 2 tbsp. Sriracha sauce
- 1 tsp minced garlic
- 1 tbsp. honey
- 1 tbsp. soy sauce
- 1 tbsp. vinegar
- 2-4 tbsp. water
Method
Method
- Steam the hake medallions from frozen. When just firm to the touch, allow to cool completely and cube.
- Mix in ginger, soy sauce & lime juice and heat together in air fryer.
- Spoon rice into bowls.
- Arrange the vegetables and fish on rice, then garnish with sesame seeds.
- Combine dressing ingredients and season to taste.