Prepare pickled cabbage:

• Place shredded cabbage in a large heat proof bowl
• In a small saucepan, combine vinegar, water, sugar and salt, bring mixture to a boil.  Boil for 2 minutes or until sugar dissolves.  Pour mixture over cabbage and let sit at room temperature for at least 1 hour (you can also refrigerate overnight or upt to 3 days ahead)

Prepare coriander & lime rice

• Combine the rice, 1½ cups water and salt in a medium saucepan.  Bring to a boil, cover and reduce to a simmer.  Simmer for 20 minutes or until the liquid is absorbed and the rice is tender.  Uncover, fluff with a fork, add the olive oil, garlic, corriander and lime zest and juice, stir to combine.  Cover to keep warm if not serving immediately.

Blend jalapeno verde sauce ingredients in a food processor or blender, combine all sauce ingredients.  Blend until smooth with specks of green.  Empty into a bowl

Preheat fan forced oven to 190°C.  Place Sealord Hoki tempura batter fillets on an oven try and cook for approx 9 minutes on each side or until fully cooked.

Place black beans in a microwave safe bowl and cover with a damp paper towel.  Microwave for 2 minutes or until warm.  Season with a pinch of salt and ground cumin

Divide the coriander & lime rice and black beans evenly between 4 bowls.  Top with fish fillets cut into large pieces and a generous spoonful of pickled cabbage.  Spoon jalapeno verde sauce overtop and top with garnishes of choice.