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Fish With Dill And Turmeric Rice

Fish With Dill And Turmeric Rice

Ingredients for One

  1. 150 grams wild caught blue grenadier
  2. 150 grams sweet potato
  3. 25 grams snow peas
  4. 5 grams dill
  5. 0.25 lemon
  6. 0.5 eschalot
  7. 0.5 clove garlic
  8. 0.5 cup basmati rice
  9. 1 tsp tumeric
  10. 10 grams butter - PANTRY ITEM
  11. 1.5 tbsp plain flour - PANTRY ITEM
  12. 1 tbsp Greek yoghurt - PANTRY ITEM
  13. 0.5 eggs - PANTRY ITEM
  14. salt & pepper
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams wild caught blue grenadier
  2. 300 grams sweet potato
  3. 50 grams snow peas
  4. 10 grams dill
  5. 0.5 lemon
  6. 1 eschalot
  7. 1 clove garlic
  8. 1 cup basmati rice
  9. 2 tsp tumeric
  10. 20 grams butter - PANTRY ITEM
  11. 3 tbsp plain flour - PANTRY ITEM
  12. 2 tbsp Greek yoghurt - PANTRY ITEM
  13. 1 eggs - PANTRY ITEM
  14. salt & pepper
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams wild caught blue grenadier
  2. 600 grams sweet potato
  3. 100 grams snow peas
  4. 20 grams dill
  5. 1 lemon
  6. 2 eschalot
  7. 2 clove garlic
  8. 2 cup basmati rice
  9. 4 tsp tumeric
  10. 40 grams butter - PANTRY ITEM
  11. 6 tbsp plain flour - PANTRY ITEM
  12. 4 tbsp Greek yoghurt - PANTRY ITEM
  13. 2 eggs - PANTRY ITEM
  14. salt & pepper
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams wild caught blue grenadier
  2. 900 grams sweet potato
  3. 150 grams snow peas
  4. 30 grams dill
  5. 2 lemon
  6. 3 eschalot
  7. 3 clove garlic
  8. 3 cup basmati rice
  9. 6 tsp tumeric
  10. 60 grams butter - PANTRY ITEM
  11. 9 tbsp plain flour - PANTRY ITEM
  12. 6 tbsp Greek yoghurt - PANTRY ITEM
  13. 3 eggs - PANTRY ITEM
  14. salt & pepper
  15. extra virgin olive oil - PANTRY ITEM

Prep:

  1. lightly beat eggs with a dash of water
  2. peel and chop sweet potato
  3. wash and trim snow peas
  4. cut lemon into wedges
  5. peel and finely chop eschalot
  6. peel and crush garlic
  7. wash and finely chop dill

Method:

  1. 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.
  2. 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.
  3. Meanwhile, working with one piece of fish at a time, dip in egg, then coat in flour combined with remaining turmeric.
  4. 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.
  5. Serve fish with yoghurt, rice, vegetables and lemon. Garnish with black pepper.
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