FISH WITH TURMERIC & VEGETABLE RICE
Ingredients:
- 150g white fish fillet
- 140ml water
- 65g basmati rice (raw)
- 1/2 tsp ground turmeric
- 150g frozen mix vegetable (carrot, beans, broccoli, corn etc…)
- 1 tablespoon curry paste
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil (7g)
- Salt and Pepper to taste
- 1 lemon, cut into wedges, to serve
Method:
Step 1
Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.
Step 2
Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a non-stick frying pan over medium heat. Cook the fish fillets for 2-3 minutes each side or until the flesh flakes with a fork.
Step 3
Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.
Nutrition Facts:
- Calories: 571.6 Cal
- Protein: 42.2g
- Carbs: 82.7g
- Fat: 8.4g