Crispy Hake Bowls with Broad Bean Guacamole
By OcadoLife
Published on 12 June 2022
In this Crispy Hake Bowls with Broad Bean Guacamole recipe from food writer and stylist Esther Clark, broad beans make for a tasty take on traditional avocado-based guacamole. The silky-smooth dip is combined with battered hake and crunchy vegetables for plenty of contrast, and chimichurri – an Argentinian green sauce – adds a peppery tang.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
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
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.