Curry Rice Salad with Fish and Papaya

Rice salads are easy, delectable and infinitely versatile. This curry rice salad is prepared mainly with Basmati rice, peas, pan-seared walleye fillet tossed with curry powder and olive oil, and finished off with papaya. It's perfect for a lunchbox, a picnic, and even great as a side to a summer BBQ party.

125 g Basmati rice
75 g Frozen peas
2 tsp Curry powder
1 tbsp Extra virgin olive oil
2 tsp Lime juice
Salt and freshly ground black pepper
180 g Walleye fillet, pan-seared
1 tsp Butter
50 g Carrot, diced
1/3 Red onion, chopped
1 Papaya


Cook rice following packet directions. Add the peas 2 minutes before the end of cooking. Drain. Rinse under cold water. Drain well. Place in a large serving bowl. Add the curry powder, olive oil, lime juice, salt and freshly ground black pepper. Gently stir to combine.
Season the fish with salt and pepper. Melt the butter in a non-stick pan over medium heat. Cook the walleye fillet until golden brown. Remove fish and cut into half-inch pieces. Dice the carrot and red onion.
Add the fish, carrot, and red onion to the rice. Halve the papaya lengthwise and remove the seeds. Scoop out some flesh and add into the rice salad. Fill the papaya shells with rice salad or just serve them in a bowl.