Prep 9 mins
Cook 6 mins
This was in Recipe+ as part of their budget series and looks to be very flavoursome. To further cut costs you could use chicken tenderloins instead of fish fillets and use all steamed basmati rice intead of wild rice blend. To get 3 cups of cooked basmati and wild rice blend you will need to cook 1 1/2 cups raw.
- 1⁄2 teaspoon ground coriander
- 2 teaspoons garam masala
- 1⁄2 teaspoon chili powder
- 2 tablespoons plain flour
- salt and pepper
- 4 (125 g) fish fillets (firm white)
- 2 tablespoons vegetable oil (or sunflower)
- 300 g broccoli (cut into small florets)
- 1 cup peas (frozen)
- 1⁄4 cup coriander (coarsely chopped)
- 3 cups basmati rice & wild rice mix (cooked)
- Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
- Dust fish in flour mixture to coat both sides, shaking of excess.
- Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
- Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
- Add vegetables and coriander to the rice and season with salt and pepper.
- Serve fish with rice mixture.
My review is basically for the fish, since I made basmati without the wild rice and added some curry powder, along with the cilantro. I served the peas as a side dish. Now for the fish; delicious and quick. I used tilapia fillets. Lots of flavor and a nice crispy coating. I will be making this again. Made for Spring 2014 PAC.
I made this last night after a long day at work, and it was sooooo delicious! Quick to prepare too. I used amberjack, and it was a bit over an inch thick, so I cooked it a bit longer, even browning the sides of the fish to a beautiful golden color. The rice was a perfect complement. I will definitely make this again. Thanks Pat for sharing your delicious recipe! Made for Rookie tag game.
Review is just for the fish. Really delicious and flavorful. I used cornstarch instead of flour - a trick I learned in a Chinese cooking class - it makes a very crispy crust. I cooked some cauliflower with turmeric-flavored water to make a very nice side dish. Also had some braised beets. This is a very quick dish to make, perfect for a workday night.