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Little Miss Higgins
Salad bowls with spicy rice and pulled pangasius
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Ingredients
Directions
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Boil the rice in water with the stock cube. Drain and let dry. Spoon over in a wide bowl and allow to cool.
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In the meantime, heat the wok sauce in a frying pan and swirl the pangasius fillets in it. Put a lid on the pan and cook the fish in a low setting for about 10 minutes. Allow to cool.
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Carefully pull the lettuce leaves from the crop and place them in ice cold water. Beat the ingredients for the sauce together. Spoon the rice with the red pepper, ginger, spring onion, coriander and lime juice.
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Use 8 lettuce leaves as bowls and spoon in the rice. Pick up the pangasius fillet with two forks and spread the fish over the rice.
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Sprinkle the salad bowls with the peanuts and serve with the sauce.
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Nutrition
355Calories
Sodium0% DV2g
Fat14% DV9g
Protein42% DV21g
Carbs16% DV47g
Fiber16% DV4g
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