Fish With Dill & Turmeric Rice
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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