This is an interesting green and white coloured rice salad that I invented a week or so ago, and it worked out surprisingly well.
I steamed some cod fillets. Once they were cooked, I removed the skins, and seasoned them with my latest foodie discovery, Smoked Maldon Salt. Next, I cooked some Uncle Ben's Long Grain Rice with some star anise and two cloves. I once had an argument with the owner of the Kennington Tandoori, who claimed that Uncle Ben's was a poor quality rice. Well! I like it for this sort of recipe, because it has less starch, and each grain remains clean and intact. I bet my bottom dollar that in a blind tasting, he wouldn't be able to tell the difference.
I flaked up the salty cod, and mixed it in with the cooked rice. Then, I added some crispy streaky bacon, fried until crisp, some chopped avocado (sprinkle some lime or lemon juice on it immediately to stop it going black), and a green chili sliced into small strips. Then it's an easy matter to add chopped spring onions, and some chopped parsley or coriander.
Mix it all together gently. Finally, add a dressing: I used a light oil, mixed with a white wine vinegar, and lime juice. Season with sea salt and pepper. You could also add some prawns, but, as always, the best thing, in my opinion, is simplicity...
