• Fish With Dill And Turmeric Rice
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Fish With Dill And Turmeric Rice

Fish With Dill And Turmeric Rice

  1. 150 g Wild Caught Blue Grenadier
  2. 1 tsp Tumeric
  3. 150 g Sweet Potato
  4. 25 g Snow Peas
  5. 0 Salt & Pepper
  6. 2 tbsp Plain Flour - PANTRY ITEM
  7. 0 Each Lemon
  8. 1 tbsp Greek Yoghurt - PANTRY ITEM
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Eschalot
  12. 1 Each Eggs - PANTRY ITEM
  13. 5 g Dill
  14. 10 g Butter - PANTRY ITEM
  15. 1 cup Basmati Rice
  1. 300 g Wild Caught Blue Grenadier
  2. 2 tsp Tumeric
  3. 300 g Sweet Potato
  4. 50 g Snow Peas
  5. 0 Salt & Pepper
  6. 3 tbsp Plain Flour - PANTRY ITEM
  7. 1 Each Lemon
  8. 2 tbsp Greek Yoghurt - PANTRY ITEM
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Eschalot
  12. 1 Each Eggs - PANTRY ITEM
  13. 10 g Dill
  14. 20 g Butter - PANTRY ITEM
  15. 1 cup Basmati Rice
  1. 450 g Wild Caught Blue Grenadier
  2. 3 tsp Tumeric
  3. 450 g Sweet Potato
  4. 75 g Snow Peas
  5. 0 Salt & Pepper
  6. 5 tbsp Plain Flour - PANTRY ITEM
  7. 1 Each Lemon
  8. 3 tbsp Greek Yoghurt - PANTRY ITEM
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Eschalot
  12. 2 Each Eggs - PANTRY ITEM
  13. 15 g Dill
  14. 30 g Butter - PANTRY ITEM
  15. 2 cup Basmati Rice
  1. 600 g Wild Caught Blue Grenadier
  2. 4 tsp Tumeric
  3. 600 g Sweet Potato
  4. 100 g Snow Peas
  5. 0 Salt & Pepper
  6. 6 tbsp Plain Flour - PANTRY ITEM
  7. 1 Each Lemon
  8. 4 tbsp Greek Yoghurt - PANTRY ITEM
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Eschalot
  12. 2 Each Eggs - PANTRY ITEM
  13. 20 g Dill
  14. 40 g Butter - PANTRY ITEM
  15. 2 cup Basmati Rice
  1. 900 g Wild Caught Blue Grenadier
  2. 6 tsp Tumeric
  3. 900 g Sweet Potato
  4. 150 g Snow Peas
  5. 0 Salt & Pepper
  6. 9 tbsp Plain Flour - PANTRY ITEM
  7. 2 Each Lemon
  8. 6 tbsp Greek Yoghurt - PANTRY ITEM
  9. 3 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 Each Eschalot
  12. 3 Each Eggs - PANTRY ITEM
  13. 30 g Dill
  14. 60 g Butter - PANTRY ITEM
  15. 3 cup Basmati Rice

Prep:

  1. Lightly beat eggs with a dash of water.
  2. Wash and finely chop dill.
  3. Peel and chop sweet potato.
  4. Cut lemon into wedges.
  5. Peel and crush garlic.
  6. Peel and finely chop eschalot.
  7. Wash and trim snow peas.

Method:

  1. Half cover sweet potato with cold salted water and bring to the boil. Cook covered for 4-5 minutes until tender. Add the snow peas for a further minute. Drain and drizzle with a little olive oil.
  2. Heat enough oil to cover the base of a non-stick frying pan over a medium to high heat. Carefully add fish (in batches if the pan is crowded). Cook for about 4 5 minutes on each side, or until cooked.
  3. In a saucepan, gently fry shallot and garlic until soft. Use a ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Add butter and half the turmeric. Fuff with a fork. Stand, covered, for 5 minutes. Sprinkle with dill. Fluff with a fork again to combine.
  4. Meanwhile, working with one piece of fish at a time, dip in egg, then coat in flour combined with remaining turmeric.
  5. Serve fish with yoghurt, rice, vegetables and lemon. Garnish with black pepper.
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