Brown Rice Bowl with Pan Fried Snapper and Coriander Ginger Sauce, Brussels Sprouts and Roasted Swee
1 cup Mekhala Organic Brown Rice
1 tbsp extra virgin olive oil
1 heaped tsp Mekhala Organic Malaysian Aromatic Seasoning
1-2 tbsp cooking oil
2-4 tbsp Mekhala Organic Coriander Ginger Sauce
1-2 tsp Mekhala Organic Roasted Sweet Chilli Relish
1. Cook the Mekhala Organic Brown Rice according to packet instructions. 2. Lightly season the fish with salt and pepper, then set aside.
3. Toss the brussels sprouts with the Mekhala Organic Malaysian Aromatic Seasoning and a pinch of Mekhala Himalayan Pink Salt.
4. Add the olive oil to a frypan large enough to fit the brussel sprouts in 1 layer and heat it up a little. Add the sprouts cut side down until they’re brown on the cut side, then flip over and continue cooking until tender (about 2-3minutes per side)
5. While the sprouts are cooking, heat up the cooking oil in a separate frypan. When the oil is nice and hot, add the fish fillets skin side down and pan fry until the skins are crispy, then flip over and continue cooking until the fillets are cooked through (about 2-3 minutes per side).
6.Spoon the cooked brown Rrce into 2 bowls. Place a piece of fish in each and top with Mekhala Organic Coriander Ginger Sauce. Add the brussel sprouts to the bowls, and serve!