10 plaice goujons
500 g brown rice
300 g wild rice
800 ml fish stock
200 ml soya sauce
100 g fresh ginger
2 red chillies
10 stalks of broadleaf parsley
5 ripe avocados
salt and white pepper
Cook the rice, following the instructions on the packet, and then rinse in cold water.
Bake the fish in the oven at 200°C for 15-20 minutes.
Bring the stock to the boil with the soya, grated ginger and chopped red chilli. Add the rice and heat through.
Split, de-stone and peel the avocados and cut them into rough pieces.
Season the rice mixture to taste with salt and pepper, sprinkle with the chopped parsley and serve immediately with the hot fish and avocado.