Eggplant, mint and chilli rice with blue-eye

Pick up some blue-eye on the way home and whip up this lovely fish dish.

Recipe «Eggplant, mint and chilli rice with blue-eye» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 300g brown rice, 1/4 cup vegetable oil, 3 baby eggplants, chopped, 1 large onion, thinly sliced, 1 tbsp ground coriander , 2 long red chillies, seeds removed, thinly sliced, 1 bunch English spinach, roughly shredded, Finely grated zest and juice of 1 lemon, plus lemon wedges to serve , 1 cup mint leaves, 4 skinless blue-eye fillets.

Ingredients:

• 300g brown rice 
• 1/4 cup vegetable oil 
• 3 baby eggplants, chopped 
• 1 large onion, thinly sliced 
• 1 tbsp ground coriander 
• 2 long red chillies, seeds removed, thinly sliced 
• 1 bunch English spinach, roughly shredded 
• Finely grated zest and juice of 1 lemon, plus lemon wedges to serve 
• 1 cup mint leaves 
• 4 skinless blue-eye fillets 

Instructions

1. Cook rice in a pan of boiling salted water according to packet instructions. Drain.
2. Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add eggplant and cook, stirring, for 3-5 minutes until golden. Turn heat to medium-high, add onion and stir for 5 minutes until onion is lightly caramelised. Add ground coriander and chilli and stir for 1 minute. Add drained rice, spinach and 1/4 cup (60ml) boiling water and cook, stirring, for 2 minutes or until spinach wilts. Season, then stir in lemon zest, juice and mint.
3. Heat a large pan on medium-high heat. Rub fish with remaining oil, season with salt and pepper, then cook for 3 minutes each side until cooked to your liking. Serve fish with rice and lemon.