Cajun Fish with Spiced Rice & Beans

Cajun Fish with Spiced Rice & Beans

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, November 17, 2019.
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Ingredients

Rice & Beans

  • 1 spring onion, thinly sliced
  • 1 Tbsp Cajun spices
  • 1 1/2 cups jasmine rice
  • 1 can red kidney beans, drained & rinsed
  • 2 1/4 cups GF chicken or vegetable stock

Salsa

  • 1 tomato, finely diced
  • 1/2 red onion, finely diced (optional)
  • 1/2 telegraph cucumber, finely diced
  • 1/2 bunch coriander, chopped
  • 1 clove garlic, minced
  • 1 capsicum, finely diced
  • Pinch of chilli flakes (optional, adults)

Fish

  • 1 pack market fish
  • Remaining Cajun spices

To Serve

  • 1/2 iceberg lettuce
  • 1/2 cup sour cream
  • 1 pack smoked jalapeño crème (adults only)

Steps

  1. Prep spring onion & cook rice. Heat a drizzle of oil in a medium pot on medium heat. Cook first measure of Cajun spices and spring onion, stirring, for about 2 minutes, until fragrant. Stir in rice, beans and stock, then bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep salsa. Toss all salsa ingredients in a bowl with a drizzle of vinegar and oil. Season to taste. Add a pinch of chilli flakes for adults.
  3. Prep fish. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Season, then toss in a bowl with remaining Cajun spices, until coated well.
  4. Cook fish. Heat a drizzle of oil and a knob of butter in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through.
  5. Serve rice and beans topped with fish, salsa, lettuce, sour cream and jalapeño crème. Serve mild sweet chilli sauce for little foodies.

Nutritional Information

Energy 2703 kj
646 kcal
Protein 42.7g
Carbohydrate 84.2g
Fat 13.9g