Fish
Crispy skin barramundi with a spiced vegetable and almond black rice pilaf finished with a drizzle of lime vinaigrette.
No Fish option - replacement is chicken breast fillets.
No Fish option - replacement is chicken breast fillets.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Zest and juice the lime into a small bowl. Combine with 1/3 cup olive oil and season with salt and pepper to taste.
3. Thinly slice leek and dice carrot. Trim and slice broccolini. Add to pan with almonds along with 2 tbsp butter and 1 tbsp curry powder. Cook for 3-4 minutes, or until softened.
4. Toss in cooked rice and spinach until well combined. Season with salt and pepper. Set aside.
5. Coat barramundi with 2 tsp cumin, 1 tbsp oil, salt and pepper. Cook fish skin-side down for 4-5 minutes, or until crispy. Turn and cook for a further 4 minutes, or until cooked through.
6. Divide rice pilaf between plates. Top with barramundi and spoon over lime vinaigrette to taste.
Notes:
Fish can also be flaked through the rice if desired.
No Fish option - replacement is chicken breast fillets.
Halve fillets lengthways before coating with spice. Increase cooking time to 10 minutes, or until cooked through.
2. Zest and juice the lime into a small bowl. Combine with 1/3 cup olive oil and season with salt and pepper to taste.
3. Thinly slice leek and dice carrot. Trim and slice broccolini. Add to pan with almonds along with 2 tbsp butter and 1 tbsp curry powder. Cook for 3-4 minutes, or until softened.
4. Toss in cooked rice and spinach until well combined. Season with salt and pepper. Set aside.
5. Coat barramundi with 2 tsp cumin, 1 tbsp oil, salt and pepper. Cook fish skin-side down for 4-5 minutes, or until crispy. Turn and cook for a further 4 minutes, or until cooked through.
6. Divide rice pilaf between plates. Top with barramundi and spoon over lime vinaigrette to taste.
Notes:
Fish can also be flaked through the rice if desired.
No Fish option - replacement is chicken breast fillets.
Halve fillets lengthways before coating with spice. Increase cooking time to 10 minutes, or until cooked through.
Black rice 300g
lime 1
leek 1/2
Carrot 1
broccolini 1 bunch
Slivered almonds 1 packet (40g)
Baby spinach 1/2 bag (100g)
barramundi fillets 2 packets
From your pantry:
oil (for cooking + olive), butter, salt, pepper, curry powder, ground cumin
lime 1
leek 1/2
Carrot 1
broccolini 1 bunch
Slivered almonds 1 packet (40g)
Baby spinach 1/2 bag (100g)
barramundi fillets 2 packets
From your pantry:
oil (for cooking + olive), butter, salt, pepper, curry powder, ground cumin
