Fish with fragrant lemon grass and chilli rice

Cooking Fish Fish with fragrant lemon grass and chilli rice

This Asian inspired fish dish is a quick and easy meal for dinner tonight.

Lables: Low sugar Egg free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place 2 1/2 tablespoons oil, lemon grass and chilli into a medium saucepan. Cook over medium heat for 1 minute or until aromatic.
  2. Add rice to saucepan and stir to coat with the oil. Stir in the stock and water and bring to the boil over high heat. Reduce heat to lowest possible setting and cover with a tight-fitting lid. Cook gently for 12 to 15 minutes or until all the liquid is absorbed and rice is tender.
  3. Heat butter and remaining oil in a large non-stick frying pan until sizzling. Reduce heat to medium and cook fish for 2 to 3 minutes per side, or until it flakes when tested with a fork.
  4. Add green onions and mint to the rice and stir with a fork. Serve with the fish, broccolini and lime wedges.

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3 1/2 tbsp olive oil
1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
1 small fresh red chilli, halved lengthways, finely sliced
1 1/2 cups jasmine rice
2 cups Massel vegetable liquid stock
1/2 cup water
20g butter
4 x 150g white fish fillets
6 green onions, cut into 5cm-long strips
1/4 cup roughly chopped fresh mint
1 bunch broccolini, steamed, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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