TAN­DOORI FISH WITH GREEN CHILLI RICE

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 20 MINS + REST­ING COOK 20 MINS COST $$$$$

2 tbsp tan­doori paste 400ml can co­conut milk 4 x 200g firm white fish fil­lets 2 tsp veg­etable oil 1 large car­rot, match­sticks 1 large green cap­sicum, match­sticks 1 medium red onion, thinly sliced ½ cup fish stock 150g sugar snap peas, trimmed, halved on the di­ag­o­nal

cup co­rian­der leaves

GREEN CHILLI RICE

1 cup bas­mati rice

cup wa­ter 1 long green chilli, thinly sliced 1 tsp finely grated lime zest

Com­bine paste, cup co­conut milk and fish in a large bowl. Stand 5 mins.

2 GREEN CHILLI RICE

Rinse rice un­der cold wa­ter un­til wa­ter runs clear. Drain. Com­bine rice with wa­ter, chilli, zest and re­main­ing co­conut milk in a medium heavy-based saucepan. Bring to boil, stir­ring oc­ca­sion­ally. Re­duce heat and sim­mer, cov­ered tightly, 15 mins un­til rice is ten­der. Re­move from heat. Stand, cov­ered, 5 mins. Sea­son to taste.

Mean­while, heat oil in a large fry­ing pan over medium-high heat. Cook car­rot, cap­sicum and onion, stir­ring, 3 mins un­til soft­ened. Add stock to pan and bring to boil. Place fish mix­ture on top of veg­eta­bles. Cook, cov­ered, 10 mins. Un­cover and add peas to pan. Cook 5 mins un­til fish is cooked through.

Serve fish with veg­etable mix­ture, rice and co­rian­der.

We used perch FIL­LETS, BUT YOU CAN USE ANY firm WHITE fish FIL­LETS. TIP

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