Fish Taco Bowl

🥘 Ingredients

• long-grain white rice 1 ¼ cups
• water 2 cups
• kosher salt ¾ tsp
• lime 1
• cod fillets 1 ½ lb
• cajun seasoning 2 Tbs
• kosher salt ½ tsp
• red cabbage 3 cups
• lime 1
• kosher salt ½ tsp
• cilantro 0.33 cup
• avocado 1
• pickled jalapeños 2 Tbs
• lime 1

1. 1

   Blackening is a spice crust, not burnt fish.
2. 2

   Simmer long-grain white rice in water with kosher salt covered 18 min , then 10 min off the heat and fork through lime .
3. 3

   Coat cod fillets in cajun seasoning and kosher salt , pressing it onto both faces.
4. 4

   Sear @&( timer in a smoking-hot cast iron skillet 6 min , turning once, until the crust is near black and the fish flakes, then break it into large pieces.
5. 5

   Toss red cabbage with lime , kosher salt and cilantro , then leave it to 15 min , until it slumps and turns bright.
6. 6

   Spoon @&( timer into four bowls, pile @&( timer along one side and @&( timer along the other, and finish with avocado , pickled jalapeños and lime .