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Prep Time
20 min
Cuisine
Mexican
For this colourful bowlful, you'll top rice with tangy corn salsa, chipotle mayo and charred barbecue-flavoured haddock bites, infused with a punchy spice rub. Buen provecho!
Prep Time
20 min
Cuisine
Mexican
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 509 kJ 121 kcal |
2012 kJ 476 kcal |
Fat of which saturates |
4.1 g 0.6 g |
16.2 g 2.5 g |
Carbohydrate of which sugars |
13.6 g 2.3 g |
53.9 g 9 g |
Fibre | 1.4 g | 5.6 g |
Protein | 6.9 g | 27.4 g |
Salt | 0.15 g | 0.6 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
While the rice is cooking, trim, then slice the spring onion[s] finely
Dice the tomato[es]
Cut the lime[s] in half
Drain the sweetcorn
Combine the sliced spring onion, diced tomato, drained sweetcorn and chilli flakes (can't handle the heat? Go easy!) in a bowl
Squeeze over the juice of 1/2 [1] lime and drizzle in 1 tbsp [2 tbsp] olive oil
Season generously with both salt and pepper – this is your corn salsa
Cut the remaining lime into wedges
Shred the red gem lettuce
Combine the smoked paprika and ground coriander on a plate with a pinch of both salt and pepper – this is your spice mix
Add the haddock bites to the spice mix and give everything a good mix up so that they're fully coated – these are your spice-coated haddock bites
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a high heat
Once hot, add the spice-coated haddock bites and cook for 2-3 min, turning once halfway – these are your blackened haddock bites
Tip: Don't be alarmed if the haddock bites look like they're burning, they will become 'blackened', which gives them the smoky, charred flavour you want
While the fish is cooking, combine the mayonnaise and chipotle paste with a drizzle of olive oil and set aside – this is your spicy mayo
Serve the blackened haddock bites over the cooked basmati rice with the corn salsa and shredded red gem lettuce to the side
Garnish with the lime wedges and drizzle with the spicy mayo
Enjoy!