Crispy Skin Fish with Brown Rice and Cucumber Salad
SERVES 4
INGREDIENTS
600g white fish fillets, skin on
1 tblsp togarashi
2 x 250g packets microwave brown and wild rice
1 cup frozen edamame, blanched
2 Lebanese cucumbers, chopped
4 radishes, thinly sliced
2 tblsps olive oil
100g snow pea sprouts
Toasted sesame seeds, lime wedges, to serve
