Prawns And Hake With Yellow Rice

FOR THE RICE:

Parboil 1 cup rice with turmeric and salt to taste, drain and keep aside

Green, yellow and red peppers – ½ of each, finely chopped

1 carrot, finely chopped

1 onion, finely chopped

1 tsp crushed black pepper

FOR THE HAKE:

300g (two pieces)

1 tsp fish spice

1 tsp Aromat

A small sprinkle, ¼ tsp, of masala (for colour) 50g butter for frying

FOR THE PRAWNS:

12 queen prawns

¼ fish spice

¼ tsp Aromat

50g garlic butter for frying, baste with garlic butter 2 cloves

½ tsp crushed garlic chopped parsley, about a ½ tsp

FOR FRYING:

3 medium-sized potatoes, cut into wedges

FOR THE RICE:

In a pot, add a little oil and butter.

Fry the onions until light and golden brown.

Add the other vegetables and salt to taste. Add crushed black pepper.

Stir fry for 5 minutes, then add the rice.

FOR THE HAKE:

Marinate the hake fillet with fish spice, Aromat and a small sprinkle of masala for colour. Set aside. Add the butter in a nonstick frying pan and sear the fish, 2 to 3 minutes on each side, basting with butter. Set aside.

FOR THE PRAWNS:

Butterfly the prawns and marinate with fish spice and Aromat. Add the butter to a non-stick frying pan. Add the crushed garlic, cloves, and parsley. Place the prawns flesh side down and press with the back of the spoon. Fry for 2 minutes on each side, basting with the garlic butter.

Deep fry the potato wedges and season with salt or Robertson Potato Spice. Plate the rice, fish, prawns and wedges. You can spice up the dish with peri-peri sauce or drizzle lemon butter.