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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil a measured water.
What you'll need
Chopping board | Knife | Cooking pot | Oil | Salt | Black pepper | Frying pan | Mixing bowl
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Stir the black beans and corn into the cooked rice, fluffing it up to evenly distribute.
400 ml Water for Rice
5 g Garlic
2 g Smoked Paprika
180 g Basmati Rice
400 g Corn Kernel
400 g Black Beans
280 g Seabass Fillet
1 g Onion Powder
220 g Avocado
120 g Red Onion
10 g Jalapeno Peppers
50 g Red Cherry Tomato
5 g Coriander Leaves
65 g Lime
Allergens
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Step 1 : Cook the Rice
Peel and finely chop the garlic. Heat a pot with oil over medium heat, sauté garlic for 30 seconds, add paprika, stir in rice, and toss. Pour in water, add a pinch of salt, cover, and bring to a boil. Once bubbling, reduce heat to low and cook for 12 minutes.
Nutritional Information
Energy (kJ/kcal)
1397
Protein (g)
84
Carbohydrates (g)
203
Fibers (g)
47
Sugar
15
Fats (g)
27
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Pan-fry the Seabass
In a non-stick frying pan with oil over medium heat, cook the seabass skin-side down for 3-4 minutes until crispy, flip, and cook for another 3-4 minutes. Set aside.
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Step 2 : Prep the Fish
Pat dry the seabass and season with onion powder, salt, and pepper.
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Step 4 : Make the Salad
Deseed and cube the avocado, thinly slice the jalapeño, quarter the cherry tomatoes, squeeze the lime for juice, and finely chop the coriander. Combine in a salad bowl, season with black pepper and salt, and mix well.
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Step 6 : Serve and Enjoy!
Serve the black bean rice on a plate, topped with the seabass, and avocado salsa.
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