Fish with quick turmeric rice and coconut silverbeet

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Fish with quick turmeric rice and coconut silverbeet
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This colourful seafood and rice meal will fill you up without making you feel full. Coriander seeds, when crushed, add a warm, spicy citrus flavour to the fish.

Featured in
Turmeric recipes, Easy dinner recipes

Ingredients

  • 1 tablespoon water
  • 1 long red chilli, thinly sliced diagonally
  • 270ml can Ayam Coconut Milk
  • 1 large brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 1 bunch silverbeet, trimmed, chopped
  • 1 1/2 tablespoons ghee
  • 1/2 teaspoon ground turmeric
  • 450g packet microwave brown rice, cooked
  • 1 lemon, rind finely grated, cut into wedges
  • 1 1/2 teaspoons sea salt
  • 3/4 teaspoon coriander seeds
  • 4 (about 180g each) firm white fish fillets
  • Fresh baby coriander, to serve (optional)

Method

  • Step 1
    Heat a large saucepan over medium-low heat. Add water, chilli, half the coconut milk, half the onion and 1 garlic clove. Season and cook, covered, stirring occasionally, for 5 minutes or until softened. Add the silverbeet and remaining coconut milk. Cook, covered, stirring occasionally, for 5 minutes or until tender.
  • Step 2
    Meanwhile, heat 1 tbs ghee in a large non-stick frying pan over medium heat. Cook the turmeric, remaining onion and garlic for 3 minutes or until softened. Add the rice and cook, stirring, for 1-2 minutes or until coated. Season. Transfer to a bowl and keep warm. Wipe the pan clean with paper towel.
  • Step 3
    Heat remaining ghee in pan over medium-high heat. Use a mortar and pestle to pound rind, salt and coriander until crushed. Sprinkle over fish. Cook, skin side down, for 3 minutes. Turn and cook for 3 minutes or until just cooked through.
  • Step 4
    Divide rice among plates and top with fish. Serve with silverbeet and lemon wedges. Sprinkle with baby coriander, if using.

Nutrition

  • 2448 kj

    Energy

  • 24g

    Fat Total

  • 15g

    Saturated Fat

  • 8g

    Fibre

  • 45g

    Protein

  • 43g

    Carbs (total)

All nutrition values are per serve

Notes

Try replacing the silverbeet with English spinach, Tuscan kale or thinkly sliced green cabbage. Cook for 5-8 minutes or until tender.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au

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