Seafood & rice

Seafood & rice

(2) Rate it

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings
  • Capable cooks

Impress your family and friends with this flavoursome prawn and rice meal.

Featured in
Nutrition information, Barramundi recipes


  • 2 cloves garlic
  • 1 large mild green chilli
  • 1/4 cup coriander leaves
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 500g green prawns, shelled and deveined with tail intact
  • 500g blue eye or barramundi fillets, cut into 3cm chunks
  • 1 tablespoon olive oil
  • 3 shallots, finely sliced
  • 1 1/4 cups (250g) white long-grain rice
  • 1 x 400g can chopped tomatoes
  • 2 cups (500ml) Massel chicken style liquid stock
  • 16 large Spanish green olives
  • 2 teaspoons olive oil, extra


  • Step 1
    Preheat oven to 180°C. Place garlic, chilli, coriander, lime juice and cumin into a small food processor and process until smooth. Place prawns and fish pieces into a glass bowl and pour over mixture. Toss to coat. Cover and chill.
  • Step 2
    Heat oil in a large ovenproof pan over medium heat. Add shallots and rice and cook for 1 minute. Stir in tomatoes, stock and olives. Bring to a simmer, cover, transfer to oven and cook for 15 minutes.
  • Step 3
    Heat extra oil in a large non-stick frying pan. Cook seafood for 1 minute each side. Add to rice, return to oven and cook for a further 5 minutes. Season to taste and serve.

  • High protein
  • Low carb
  • Low sugar


  • 2212 kj


  • 12g

    Fat Total

  • 2g

    Saturated Fat

  • 3g


  • 48g


  • 249mg


  • 1181.58mg


  • 4g

    Carbs (sugar)

  • 55g

    Carbs (total)

All nutrition values are per serve
  • Author: Kim Meredith
  • Image credit: Sue Ferris
  • Publication: Fresh Living



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