Lemon & Ginger Steamed Fish with Turmeric Rice
Dinner
SERVES:
4
4
DIFFICULTY:
Capable Cooks
Capable Cooks
PREP TIME:
20 minutes
20 minutes
COOK TIME:
1 hour
1 hour
Ingredients
- 1 tbsp ginger grated
- 2 cloves garlic crushed
- 1 lemon zested
- ½ tsp salt
- 1 tsp extra virgin olive oil
- 4 skinless barramundi fillets (approx 150g each), or a white fish of your choice
- ¼ bunch fresh coriander (cilantro) leaves
- 3 spring onions finely chopped
Turmeric Rice:
- 2 cups low GI brown rice washed and drained
- 1 tbsp coconut oil
- 1 brown onion small, finely chopped
- 2 cloves garlic minced
- 1 tsp ground turmeric
- 2 sprigs fresh thyme
- 1 bay leaves
- 1 carrot diced
- 400 g unsweetened light coconut milk
- 2 cups reduced salt vegetable stock or coconut water
- ¼ tsp cayenne pepper (optional)
- 1 lime
- ½ bunch fresh coriander (cilantro) chopped
- 1 pinch sea salt
Method
- Combine the ginger, garlic, lemon zest, salt and olive oil in a small bowl. Blot the fish dry with a paper towel and coat well with the ginger mixture. Place the fish fillets on a heatproof plate or a shallow dish for steaming, and set aside.
- To make the turmeric rice, heat oil in a large pot on medium high, cook onion and garlic for about 3 minutes until softened. Stir in turmeric, thyme, bay leaf and carrots and cook for a minute.
- Add the rice and stir until rice is fully coated with the yellow onion mixture. Add coconut milk, vegetable broth, cayenne pepper, and salt. Bring the rice mixture to a boil, cover and simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes. Fluff the turmeric rice with a fork, stir in chopped coriander and a squeeze of lime juice.
- Steam the fish by resting the dish in a steamer or on a small rack over simmering water, cover and steam for 10 minutes, or until just cooked through (the fillets should look opaque and flake easily but remain moist). Using a spatula, transfer the fish to a serving dish. Pour any juices from steaming over the fish and add a squeeze of lemon over the fish. Garnish with coriander leaves and spring onions. Serve with turmeric rice.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
