Sticky Asian Fish with Spiced Rice
This baked fish is filled with spiced rice and topped with a zesty lime sauce and fresh herbs. The final result is a blissful experience for all the senses that the entire family can enjoy.
Serves: 4
Spiced Rice
½ cup slivered almonds
30g butter or olive oil
1 red onion, diced
3 cloves garlic, finely grated
1 tbsp ginger root, finely grated
2 tsp mild curry powder
190g basmati rice, rinsed well 375mL chicken bone broth
½ bunch fresh coriander, leaves & stems chopped
Zest 1 lime
Sea salt & freshly ground black pepper, to taste
Fish
1.5kg whole fish, cleaned, gutted & scaled 60mL extra-virgin olive oil
1 tsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
Sea salt & freshly ground black pepper, to taste
Sticky Lime Sauce
1⁄3 cup rice-malt syrup
1 tbsp ginger root, finely grated 3 cloves garlic, minced
1 lime, juiced
Garnish
½ bunch fresh coriander leaves ½ bunch fresh mint leaves, leaves picked off stems
¼ cup slivered almonds
1 red chilli, sliced
Juice 1 lime
1 lime, quartered
1. Start with making the fragrant rice by toasting the almonds in a large pan (for the rice and garnish) and set aside.
2. Add butter and onion and sauté for a few mins to soften. Add the garlic, ginger, curry powder, rinsed rice and bone broth, mix and bring to a simmer. Cover then turn down to a low heat (it should be just simmering).
3. Cook covered (without lifting the lid if possible) for about 12-13 mins. Check to see that all of the water is absorbed, take off the heat and sit with the lid on while you prepare the fish. Then mix through the toasted ½ cup of almonds, coriander and lime zest, taste and season.
4. Preheat the oven to 160°C (fan-forced).
5. To prepare the fish, mix the olive oil, spices and seasoning together in a small bowl. 6. Take a large baking or oven tray and lay out a big sheet of foil (so it’s a good 10cm longer than the fish). Place a piece of baking paper on top (about the length of the fish). 7. Make 3 deep cuts into each side of the fish. Place the fish on the baking paper on the foil. You can just use greased foil — I just prefer my food not to be in contact with the foil as it cooks.
8. Brush 1 side of the fish with the spiced oil. Flip and brush the other side.
9. Fill the fish cavity with the cooked rice. If there is leftover rice, serve in a bowl on the side when the fish is cooked.
10. Cover the fish in another sheet of baking paper/foil and carefully seal by folding the edges over and over. Wrapping the fish in well-sealed foil means that it steams while baking, which keeps it nice and moist.
11. Cook the fish in the oven for 20–30 mins per kilo. So for a 1.5kg fish, 30–40 mins.
12. Remove from the oven, cover and allow to rest for 5–10 mins. Resting will allow the juices to seep back into the fish, keeping it moist throughout.
13. While the fish is resting, make the sauce and prepare the garnish.
14. To make the sauce, place the rice-malt syrup, ginger and garlic in a small pot. Bring to a simmer so the top is foaming for 7 mins or until it just starts to thicken. Remove from the heat, stir through the lime juice.
15. When the fish is ready, top with the herbs, almonds, chilli and fresh lime juice.
16. To serve the fish, remove the flesh from 1 side of the fish and divide between 2 plates (take care to leave the bone behind). Serve half the rice and garnish.
17. Turn the fish and serve the remaining 2 serves.
18. Serve with the lime wedges and sticky lime sauce and a nice side salad.