Crispy Hake Bowls with Broad Bean Guacamole

6 Sept

Ingredients

150 g of plain flour
75 large handful of cornflour
200 ml of cold lager or fizzy water
2 tbsp of olive oil
1 red onion, thinly sliced
1 tsp of ground cumin
1 tsp of smoked paprika
500 g of microwaveable pouches wholegrain rice, cooked according to packet instructions
1 tin of black beans, rinsed
750 ml of vegetable oil, for deep frying
4 hake fillets, cut into chunky pieces
0.5 red cabbage, shredded
3 tomatoes, chopped
4 tbsp of chimichurri
600 g of fresh broad beans, odded, or 200g frozen broad beans
2 heaped tbsp of greek yoghurt
2 limes, juiced, plus wedges to serve
35 g of coriander
1 pinch of chilli flakes

Calories~1,050 kcal

Protein~40 g

Carbs~128 g

Fat~41 g

Fiber~19 g

Sugar~10 g

Calories~4,200 kcal

Protein~160 g

Carbs~510 g

Fat~165 g

Fiber~75 g

Sugar~40 g

Method

Step 1
For the guacamole, blanch the broad beans for 3 mins. Refresh in cold water; drain, then pinch off and discard the grey skins. Blitz in a food processor with the yoghurt, lime juice, 2 tbsp olive oil, coriander, chilli flakes and season with salt; chill.
Step 2
Combine the flours in a bowl; season. Make a well in the middle; whisk in 170ml lager or fizzy water to form a batter. Chill for 30 mins.
Step 3
Heat the 2 tbsp olive oil in a pan. Add the onion and a pinch of salt; fry for 10 mins. Add the spices; cook for 1 min. Add the rice and beans; set aside.
Step 4
Fill a deep pan two-thirds full with vegetable oil; heat to 190°C, or until a piece of bread sizzles when dropped in. Coat the fish in batter; fry in batches for 4 mins, until golden. Remove with a slotted spoon; drain on kitchen towel.
Step 5
Divide the rice and bean mix between the bowls. Top with the fish, guacamole, cabbage, tomatoes and chimichurri. Serve with lime wedges.

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