FISH WITH TURMERIC & VEGETABLE RICE

Ingredients:

• 150g white fish fillet
• 140ml water
• 65g basmati rice (raw)
• 1/2 tsp ground turmeric
• 150g frozen mixed vegetables (carrot, beans, broccoli, corn etc…)
• 1 tablespoon curry paste
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra virgin olive oil (7g)
• Salt and Pepper to taste
• 1 lemon, cut into wedges, to serve

Method:

1. Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.
2. Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a non-stick frying pan over medium heat. Cook the fish fillets for 2-3 minutes each side or until the flesh flakes with a fork.
3. Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.