Indian Fish with poppy seed pilaf and turmeric emulsion
Ready in 40 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 10, 2019.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 10, 2019.
Ingredients
Poppy Seed Pilaf
- 1 pack poppy seed almond spice
- 75g brown rice
- 3/4 cup chicken stock
- 1 courgette, grated
- 1/2 Lebanese cucumber, finely diced
- 1/2 pack baby spinach
- 1/2 tsp vinegar
Indian Fish
- 1 pack market fish
- 1 pack Indian fish blend
To Serve
- 1 pack turmeric lime emulsion
Steps
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Prep & cook pilaf. Heat 1/2 tsp oil in a pot on lowmedium heat. Add poppy seed almond spice and cook for about 1 minute, until fragrant. Add rice, stock and a pinch of salt and bring to the boil.
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Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 17 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
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Prep fish. Pat fish dry and remove any scales or bones. Cut any larger fillets in half. Season and coat in Indian fish blend.
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Cook fish. Heat 1/4 tsp oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, or until just cooked through.
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Finish pilaf. Fold all remaining pilaf ingredients into rice and season to taste. Set half the pilaf aside (this is leftover).
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Serve pilaf topped with fish and turmeric lime emulsion.
Nutritional Information
Energy |
1826 kj 436 kcal |
---|---|
Protein | 38.5g |
Carbohydrate | 34.3g |
Fat | 15.3g |