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Lemon & Ginger Steamed Fish with Turmeric Rice

Lemon Ginger Steamed Fish with Turmeric Rice
Dinner

SERVES:
4
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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