Fish With Dill & Turmeric Rice

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (573.5 g)
  • Calories 804.2
  • Total Fat - 24.6 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 526.1 mg
  • Sodium - 574.2 mg
  • Total Carbohydrate - 91.1 g
  • Dietary Fiber - 6.9 g
  • Sugars - 3.8 g
  • Protein - 51.7 g
  • Calcium - 185.7 mg
  • Iron - 5.4 mg
  • Vitamin C - 32.5 mg
  • Thiamin - 0.4 mg

Step 1

To make turmeric rice, cook rice in a large pan of boiling, salted water until tender and then drain and return it to the pan.

Step 2

Drizzle with butter combined with garlic and half the turmeric and season and then stand, covered, for 5 minutes and then sprinkle with dill and fluff with a fork to combine.

Step 3

Working with one piece of fish at a time, dip in eggs combined with 2 tablespoons water, then coat in flour combined with remaining turmeric.

Step 4

Heat enough oil to cover the base of a non-stick frying pan over a medium to high heat and carefully add fish and cook for 3 to 4 minutes on each side.

Step 5

Boil, steam or microwave sweet potato and peas, separately, until tender.

Step 6

Serve fish with yoghurt, rice, vegetables and lemon and garnish with pepper.

Tips & Variations


No special items needed.

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