500 ml (2 cups) cooked Spekko Royal Umbrella Jasmine Rice
1/4 cup flour
2 lemons, zested
125 ml (1/2 cup) chopped spring onions
5 ml (1 tsp) mustard seeds
2 X 250 – 300g kingklip fillets
5 ml (1 tsp) chilli flakes
60 ml (4 tbsp) butter
1 ripe mango, peeled and diced
2 green chillies, finely diced
65 ml (1/4 cup) chopped fresh coriander
30 ml (2 tbsp) balsamic vinegar
salt and freshly ground pepper to taste
1.Using a fork, mix together rice, egg, flour, zest of 1 lemon, spring onion and mustard seeds. Form into 1 cm think rounds.
2.Fry in a non-stick pan with a little olive oil until outside is crisp and golden brown.
3.Season kingklip with salt and pepper and chilli flakes.
4.Pan-fry over medium high heat in a mixture of butter and olive oil until just done.
5.Mix together mangos, chilli, coriander and balsamic vinegar. Add enough olive oil to form into a salsa. Season with salt and pepper.
6.Serve fish on rice cakes, topped with the mango salsa.