This colourful seafood and rice meal will fill you up without making you feel full. Coriander seeds, when crushed, add a warm, spicy citrus flavour to the fish.
- Heat a large saucepan over medium-low heat. Add water, chilli, half the coconut milk, half the onion and 1 garlic clove. Season and cook, covered, stirring occasionally, for 5 minutes or until softened. Add the silverbeet and remaining coconut milk. Cook, covered, stirring occasionally, for 5 minutes or until tender.
- Meanwhile, heat 1 tbs ghee in a large non-stick frying pan over medium heat. Cook the turmeric, remaining onion and garlic for 3 minutes or until softened. Add the rice and cook, stirring, for 1-2 minutes or until coated. Season. Transfer to a bowl and keep warm. Wipe the pan clean with paper towel.
- Heat remaining ghee in pan over medium-high heat. Use a mortar and pestle to pound rind, salt and coriander until crushed. Sprinkle over fish. Cook, skin side down, for 3 minutes. Turn and cook for 3 minutes or until just cooked through.
- Divide rice among plates and top with fish. Serve with silverbeet and lemon wedges. Sprinkle with baby coriander, if using.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set