Go Back Email Link
–+ servings

Lemon & GInger Steamed Fish with Turmeric Rice

Low Gi Recipe Logo
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
Lemon Ginger Steamed Fish with Turmeric Rice

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.