Turmeric Pan Fried Snapper w/ Fragrant Rice

SERVES 3

INGREDIENTS:

FOR THE SNAPPER MARINADE

3 Snapper Fillets (whole)

Zest & Juice of 1 Lime

1 tsp. Turmeric (ground)

1 tsp. Cumin (ground)

FOR THE FRAGRANT RICE

1 Red Onion (finely diced)

2 Green Chillies, (seeded & finely diced)

4 Cloves Garlic (crushed)

1 tsp. Kaffir Lime Leaves

¼ tsp. Cardamom (ground)

¼ tsp. Ginger (ground)

250ml Coconut Milk (full fat)

250ml Chicken or Vegetable Stock

2 Cups of Brown Rice & Quinoa (cooked)

S&P (season to taste)

Coconut or Olive Oil (for cookin

TO SERVE:

60g Baby Spinach Leaves

Coriander Leaves (torn)

 

METHOD:

  1. In a bowl mix together turmeric, cumin and a little bit of sea salt and cracked pepper. Add the lime zest and juice. Immerse snapper fillets in marinade and cover and refrigerate for 1 hour.

  2. Heat the oil in a large frying pan over a medium – high heat, add the onion and cook for 3-4 minutes or until translucent.

  3. Throw in the chilli, garlic and ginger, and cook for 2 minutes or until fragrant. Stir in the ginger, cardamom, and kaffir lime leaves, then add coconut milk and stock. Bring to the boil; reduce to a low-medium heat and simmer, covered, for 7 – 10 minutes.

  4. Whilst the curry sauce is simmering away, heat 1-2 TBLS of oil in a large non-stick frypan; pan fry marinated snapper fillets until golden and cooked.

  5. Combine curry sauce with brown rice.

  6. Serve snapper with fragrant rice, baby spinach leaves and freshly torn coriander leaves.