Fish pilaf

By admin
02 June 2014

This fragrant fish dish is a great choice for a quick family meal.

Serves 4-6 Cooking: 30 min Preparation: 10 min

40 g butter

10 ml (2 t) roasted masala

500 ml (2 c) basmati rice

1 bay leaf

zest of 1 lemon

2 green chillies, chopped

5 cm root ginger, finely grated

salt and pepper

375 ml (1½ c) chicken stock

400 g smoked haddock fillets

2 eggs, hard-boiled

2 spring onions, finely sliced

handful of fresh coriander, chopped

lemon juice to serve

Preheat the oven to 180 °C.

1 Melt the butter in a large ovenproof pan over medium heat. Add the masala and allow to sizzle gently for a few seconds. Add the rice and stir until well coated with the spicy butter.

2 Add the bay leaf, lemon zest, chillies and ginger and season with salt and pepper. Pour in the stock, bring to a simmer and arrange the fish on top, gently submerging it in the stock. Cover with a lid and bake in the oven for 15 minutes.

3 Remove from the oven and leave to stand for 5 minutes without removing the lid. This allows the rice to finish cooking.

4 Remove the lid, remove the skin from the fish and immediately add the chopped eggs, spring onions and coriander. Using two forks, gently mix the rice while breaking the fish into flakes and mixing everything else in.

5 Serve directly from the pan onto hot plates and squeeze a little lemon juice over.

-Hope Malau

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