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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

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