Name: Lemon & Ginger Steamed Fish with Turmeric Rice
Prep time: 20 min
Cook time: 60 min
Ingredients: 1 tbsp fresh ginger, grated; 2 cloves garlic, crushed; 1 lemon, zested; 1/2 tsp salt; 1 tsp Extra Virgin olive oil; 4 skinless barramundi fillets, (approx 150g ea), or a white fish of your choice; 1/4 bunch coriander leaves; 3 spring onions, finely chopped; 2 cups cups low Gi brown rice, washed and drained; 1 tbsp coconut oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground turmeric; 2 sprigs of thyme; 1 bay leaf; 1 carrot, diced; 400 g unsweetened light coconut milk; 2 cups reduced salt vegetable stock or coconut water; 1/4 tsp Cayenne pepper (optional); 1 lime; 1/2 bunch coriander, chopped; Pinch of sea salt

Lemon Ginger Steamed Fish with Turmeric Rice

Dinner

SERVES:

DIFFICULTY:
Capable Cooks

PREP TIME:
20 minutes

COOK TIME:
1 hour

Ingredients

1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1 lemon, zested
1/2 tsp salt
1 tsp Extra Virgin olive oil
4 skinless barramundi fillets, (approx 150g ea), or a white fish of your choice
1/4 bunch coriander leaves
3 spring onions, finely chopped

Turmeric Rice:

2 cups cups low GI brown rice, washed and drained
1 tbsp coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground turmeric
2 sprigs of thyme
1 bay leaf
1 carrot, diced
400 g unsweetened light coconut milk
2 cups reduced salt vegetable stock or coconut water
1/4 tsp Cayenne pepper (optional)
1 lime
1/2 bunch coriander, chopped
Pinch of sea salt

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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.

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