1 Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily. Drain the cod, remove the bones and place the flesh in a food processor. 2 Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz. 3 Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency. 4 Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water. 5 Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season. Cut one of the plantains into very thin slices and the other into chips. 6 Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. 7 Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper. 8 Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together. 9 Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl. Recipe by: Chef - Tony Tobin with Martin Hancock
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 61 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 6.2mg||2 %|
|Sodium 119.9mg||4 %|
|Potassium 382.5mg||10 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 19.6g|
|Protein 4.6g||7 %|
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Calories per serving: 167
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