Fish with quick turmeric rice and coconut silverbeet

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.

Recipe «Fish with quick turmeric rice and coconut silverbeet» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp water, 1 long red chilli, thinly sliced diagonally, 270ml can Ayam Coconut Milk, 1 large brown onion, finely chopped, 2 large garlic cloves, crushed , 1 bunch silverbeet, trimmed, chopped, 1 1/2 tbsp ghee, 1/2 tsp ground turmeric , 450g packet microwave brown rice, cooked, 1 lemon, rind finely grated, cut into wedges, 1 1/2 tsp sea salt, 3/4 tsp coriander seeds, 4 firm white fish fillets, Fresh baby coriander, to serve.

Ingredients:

• 1 tbsp water 
• 1 long red chilli, thinly sliced diagonally 
• 270ml can Ayam Coconut Milk 
• 1 large brown onion, finely chopped 
• 2 large garlic cloves, crushed 
• 1 bunch silverbeet, trimmed, chopped 
• 1 1/2 tbsp ghee 
• 1/2 tsp ground turmeric 
• 450g packet microwave brown rice, cooked 
• 1 lemon, rind finely grated, cut into wedges 
• 1 1/2 tsp sea salt 
• 3/4 tsp coriander seeds 
• 4 firm white fish fillets 
• Fresh baby coriander, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. Divide rice among plates and top with fish. Serve with silverbeet and lemon wedges. Sprinkle with baby coriander, if using.