The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chermoula fish with pistachio saffron rice recipe. Enjoy quick & easy rice cooking and learn how to make Chermoula fish with pistachio saffron rice.
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
8 small (about 80g each) firm white fish fillets (such as dory)
125ml (1/2 cup) chermoula paste
2 tbs olive oil
1 brown onion, halved, finely chopped
12 fresh curry leaves
300g (1 1/2 cups) basmati rice
1/2 tsp saffron threads
875ml (3 1/2 cups) water
140g (1 cup) pistachio kernels,coarsely chopped
Salt & freshly ground black pepper
Fresh coriander leaves, to garnish
Method
1. Combine fish and chermoula paste in a large glass or ceramic dish and cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.
2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the onion and curry leaves and cook, stirring, for 5 minutes or until onion is soft. Add rice and saffron and stir to coat. Add water and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir through pistachios. Season with salt and pepper.
3. Heat the remaining oil in a frying pan over medium heat. Add fish and cook for 2 minutes each side or until just cooked.
4. Spoon rice among plates. Top with fish and sprinkle with coriander to serve.
Source
Good Taste - March 2005, Page 92
Recipe by Sarah Hobbs
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