We love good Whiting with Rice and Chickpea Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Steamed Brown Basmati & Quinoa
Red Wine Vinegar(ContainsSulphites)
a) Halve, peel and thinly slice the red onion. b) Trim the carrot and coarsely grate. c) Roughly chop the dill (stalks and all). d) Drain and rinse the chickpeas in a sieve.
a) Heat a splash of oil in a saucepan over medium high heat. b) When hot, add the red onion. Stir and cook until soft, 3-4 mins. c) Add the chickpeas, cumin and smoked paprika. Stir and cook until fragrant, 1 minute.
a) Stir in the carrot and cooked rice. Break it up with your spoon. b) Lower the heat and cook, stirring frequently until the rice is piping hot, 2-3 mins. c) Cover the pan with a lid and remove from the heat.
a) Halve the tomatoes and pop into a bowl. b) Stir in the red wine vinegar, a good glug of olive oil and a sprinkle of salt. Keep to one side.
a) Line a baking tray with foil. Drizzle on a splash of oil. Lay the whiting fillets on the baking tray. IMPORTANT: Wash your hands after handling raw fish. b) Season with salt and pepper. Grill for 5-7 mins. IMPORTANT: The fish is cooked when opaque in the centre.
a) Mix the tomatoes and any juices they have released through the rice. b) Stir through half the dill and half the sumac, then season to taste with salt and pepper. c) Share the rice between your plates. Finish the whiting by squeezing on the honey and sprinkling with the remaining sumac. Carefully sit the fish on top of your rice and finish with the remaining dill.