4 (about 150g each) firm white fish fillets (like silver warehou or ling)
18.20 gm olive oil
1lemon, cut into wedges, to serve
Instructions:
In a medium saucepan over medium-high heat, bring water to a boil. Add rice and turmeric, stirring to combine. Cover and bring back to a boil. Reduce heat to medium and cook without stirring for 2 minutes. Add vegetables, cover, and simmer for 4-5 minutes until rice and vegetables are tender. Uncover, fluff rice with a fork, and season with salt and pepper to taste.
In a small bowl, mix the curry paste and lemon juice. Brush both sides of the fish fillets with the mixture. Heat oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes on each side until the flesh flakes easily with a fork.
Evenly distribute the turmeric & vegetable rice onto serving plates. Serve promptly with the fish and lemon wedges.