Matamata Chronicle - - Classified -

Co­conut rice

1 cup bas­mati rice 1 cups wa­ter

cup co­conut cream Pinch of salt

Pineap­ple and star anise chut­ney

1 cup canned, crushed pineap­ple (flesh and juice) 1 ta­ble­spoon sweet chilli sauce 2 tea­spoons sugar 1 star anise 1 ta­ble­spoon roughly chopped co­rian­der leaves and stalks


200g green beans, ends trimmed 1-2 hand­fuls baby spinach leaves

Red curry spiced fish

300g skin­less, bone­less, white fish fil­lets

1-1 ta­ble­spoons red curry paste (store-bought, add ac­cord­ing to heat pref­er­ence)

2 ta­ble­spoons co­conut cream Bring a full ket­tle to the boil.

Com­bine rice, wa­ter, co­conut cream and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 15 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 10 min­utes. Do not lift lid dur­ing cook­ing.

Com­bine all pineap­ple and star anise chut­ney in­gre­di­ents (ex­cept co­rian­der) in a small pot. Bring to the boil then re­duce to low­est heat and sim­mer for about 10 min­utes, or un­til liq­uid has al­most evap­o­rated. Re­move from heat, stir through co­rian­der and dis­card star anise.

Slice green beans 1cm. Place in a medium heat-proof bowl and cover with boil­ing wa­ter. Cover with a plate and leave for about 5 min­utes un­til bright green and ten­der. Drain then set aside.

Pat fish dry, re­move any re­main­ing scales and bones and cut into 3-4cm pieces.

Add to a bowl with curry paste and co­conut cream and toss to coat. Heat a driz­zle of oil in a medium fry-pan on medium-high heat. Cook fish for 2–3 min­utes each side, or un­til just cooked. Re­move from pan and keep warm.

Add green beans to the same pan used to cook fish and stir-fry for 30 sec­onds to warm through. Add spinach and cook for a fur­ther 30 sec­onds, or un­til spinach has wilted.

Sea­son to taste with salt and pep­per.

To serve, spoon cup cooked co­conut rice per per­son onto each plate and top with greens and red curry spiced fish. Serve with a dol­lop of pineap­ple and star anise chut­ney.

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