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How to make Fish with quick turmeric rice and coconut silverbeet

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

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.