Ingredients
- 500 grams snapper fish (4 x 125g skinless white fish fillets, bones removed specified)
- 2 eggs, lightly beaten
- 1/3 cup flour (plain)
- Vegetable oil, for frying
- 600 grams sweet potato (peeled and chopped)
- 240 grams snow peas (trimmed)
- 1/2 cup Greek yogurt
- Lemon wedges, to serve
- FOR TURMERIC RICE
- 238 grams dry basmati rice (dry 1 1/2 cups)
- 50 grams melted butter
- 1 clove garlic, minced
- 2 teaspoons ground turmeric
- Salt, to taste
- Pepper, to taste
- 1/3 cup finely chopped dill (fresh)
How to Make
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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.
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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.
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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.
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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.
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Step 5: Boil, steam or microwave sweet potato and peas, separately, until tender.
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Step 6: Serve fish with yoghurt, rice, vegetables and lemon and garnish with pepper.
We hope you enjoy this recipe!
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