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Fish with quick turmeric rice and coconut silverbeet
Fish with quick turmeric rice and coconut silverbeet
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vibrant seafood and rice dish with a zesty twist from crushed coriander seeds for a flavorful experience.
Ingredients:
  • 20.00 gm water
  • 1 long red chilli, thinly sliced diagonally
  • 270ml can Coconut Milk
  • 1 large brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 1 bunch silverbeet, trimmed, chopped
  • 30.00 ml ghee
  • 1/2 tsp ground turmeric
  • 450g packet microwave brown rice, cooked
  • 1 lemon, rind finely grated, cut into wedges
  • 3.60 gm sea salt
  • 3/4 tsp coriander seeds
  • 4 (about 180g each) firm white fish fillets
  • Fresh baby coriander, to serve (optional)
Instructions:
  • In a large saucepan over medium-low heat, combine water, chili, half of the coconut milk, half of the onion, and 1 garlic clove. Season and cook covered, stirring occasionally, for 5 minutes until softened. Add silverbeet and the rest of the coconut milk. Cook covered, stirring occasionally, for an additional 5 minutes until tender.
  • Heat 1 tablespoon of ghee in a large non-stick frying pan over medium heat. Saute the turmeric, remaining onion, and garlic until softened, about 3 minutes. Add the rice and stir for 1-2 minutes until coated. Season to taste. Transfer to a bowl to keep warm. Wipe the pan clean with a paper towel.
  • In a pan, heat the remaining ghee over medium-high heat. Use a mortar and pestle to crush the rind, salt, and coriander. Sprinkle the mixture over the fish. Cook the fish skin side down for 3 minutes, then flip and cook for another 3 minutes until just cooked through.
  • Plate the rice, place the fish on top, and serve alongside silverbeet and lemon wedges. Garnish with baby coriander, if desired.

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