- 3 vine tomatoes
- A bunch of spring onions
- 150g white basmati rice
- 500ml boiling water
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 1 avocado
- 1 lime
- 1 tbsp Cajun spice mix
- 340g white fish pie mix
1. Fill and boil your kettle. Roughly chop 2 of the tomatoes. Trim the spring onions, setting 1 thick or 2 skinny ones to one side. Thickly slice the remaining spring onions.
2. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.
3. As soon as you've put the rice on to cook, place a frying pan on a medium high heat. When warm, pour in 2 tbsp oil then add the chopped tomatoes and sliced spring onions. Add a good pinch of salt and pepper. Fry, stirring now and then for 5 mins till the tomatoes have collapsed.
4. Meanwhile, finely chop the remaining tomato. Trim and thinly slice the spring onion(s). Pop them into a bowl. Halve the avocado, scoop out the flesh and discard the stone. Roughly chop the flesh. Finely grate in the lime zest and squeeze in the juice from half. Add a pinch of salt, mix and set aside.
5. When the tomatoes and spring onions have cooked for 5 mins, add the Cajun spice seasoning and cook for 1 min. Pour in 200ml hot water from the kettle and allow it to bubble up.
6. Add the fish to the sauce. Pop a lid or a baking tray on the pan and simmer for 4 mins. After this time the fish should be cooked through and flake when pressed lightly with the back of a fork.
7. Finish the avocado salsa while the fish is cooking if you need to. Fluff the rice with a fork and scoop it into a couple of warmed bowls. Top with the spiced fish and serve with the avocado salsa.