Achiote Fish, Rice & Pickled Onions

Boil half a kettle

Peel and finely slice 1/2 [1] red onion

Add a pinch of sugar and salt to a bowl with a splash of boiled water and give everything a good mix up until dissolved

Add the red wine vinegar and sliced red onion and set aside to pickle – these are your pickled onions

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Whilst the rice is cooking, combine the achiote paste, smoked paprika, ground cumin, soy sauce, 1 tbsp [2 tbsp] olive oil and pinch of salt and pepper in a large bowl – this is your achiote marinade

Add the basa fillets to the achiote marinade and give everything a good mix up until the fish is completely covered

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the marinated fish and cook for 3-4 min on each side or until cooked through and slightly charred

Whilst the fish is cooking, dice the remaining red onion

Dice the tomato[es]

Cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and roughly chop

Combine the chopped avocado, diced red onion and tomato in a bowl

Add the juice of 1/2 [1] lime, 1 tbsp [2 tbsp] olive oil and a pinch of salt and give everything a good mix up – this is your avocado salsa