Preparation Time 5 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
500ml (2 cups) water
240g (2 cups) express long-grain 6-minute cooking rice (Sunrice brand)
1/4 tsp ground turmeric
270g (about 2 cups) frozen vegetable combos, Mediterranean (McCain brand)
Salt & freshly ground black pepper
1 1/2 tbs Madras curry paste (Patak's brand)
2 tsp fresh lemon juice
4 (about 150g each) firm white fish fillets (like silver warehou or ling)
1 tbs olive oil
1 lemon, cut into wedges, to serve
Method
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.
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 large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.
3. Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.
Source
Good Taste - July 2001, Page 66
Recipe by Kerrie Mullin
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