Kaffir lime and chilli pilaf with blue-eye trevalla

Recipes / Fish

Pilaf or pilau is a rice dish thats popular in central Asia. The rice is fried in oil or ghee, then cooked in seasoned stock by the absorption method.

Recipe «Kaffir lime and chilli pilaf with blue-eye trevalla» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml peanut oil, 1 large brown onion, halved, thinly sliced, 2 garlic cloves, crushed, 1 tbsp finely grated fresh ginger, 1 tbsp finely chopped fresh lemon grass , 2 small fresh red birdseye chillies, deseeded, thinly sliced, 2 tsp ground coriander, 5 fresh kaffir lime leaves, centre vein removed, finely shredded , 400g brown rice, rinsed, drained, 1L cold water, 60ml soy sauce, 1 x 100g pkt toasted slivered almonds, 1/4 cup firmly packed coarsely chopped fresh continental parsley, 2 tbsp red curry paste, 6 blue-eye trevalla cutlets, Lime wedges, to serve.

Ingredients:

  • 60ml peanut oil 
  • 1 large brown onion, halved, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 tbsp finely grated fresh ginger 
  • 1 tbsp finely chopped fresh lemon grass 
  • 2 small fresh red birdseye chillies, deseeded, thinly sliced 
  • 2 tsp ground coriander 
  • 5 fresh kaffir lime leaves, centre vein removed, finely shredded 
  • 400g brown rice, rinsed, drained 
  • 1L cold water 
  • 60ml soy sauce 
  • 1 x 100g pkt toasted slivered almonds 
  • 1/4 cup firmly packed coarsely chopped fresh continental parsley 
  • 2 tbsp red curry paste 
  • 6 blue-eye trevalla cutlets 
  • Lime wedges, to serve 

Instructions

  1. Heat 2 tablespoons of the oil in a large heavy-based saucepan over medium heat. Add onion, garlic, ginger, lemon grass, chilli, coriander and lime leaves, and cook, stirring, for 3 minutes or until onion softens. Add the rice and stir to combine.
  2. Stir in the water and soy sauce, and bring to the boil. Reduce heat to low and simmer, covered, for 50 minutes or until rice is tender and the liquid is absorbed. Remove from heat. Stir in the almonds and parsley.
  3. Meanwhile, preheat a chargrill on high. Combine the remaining oil and curry paste in a bowl. Brush both sides of fish with curry mixture. Cook on grill for 2 minutes each side or until just cooked.
  4. Spoon pilaf among serving plates and top with the fish. Serve immediately with lime wedges.