Indian Fish with Turmeric Lime Emulsion

Indian Fish with Turmeric Lime Emulsion

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, November 10, 2019.
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Ingredients

Rice

  • 1 carrot, grated
  • 1 Lebanese cucumber, finely diced
  • 1 pack rice
  • 1 pack baby spinach
  • 1 pack poppy seeds & almonds

Fish

  • 1 pack market fish
  • 1 pack Indian spices

To Serve

  • 1 pack turmeric lime emulsion
  • 1 bunch coriander, roughly chopped

Steps

  1. Before you start, preheat BBQ to medium-high (if using).
  2. Prep carrot & cucumber.
  3. Heat rice. Squeeze rice in pack to separate grains and microwave for 2 minutes, until hot. In a bowl, combine rice with carrot, cucumber, spinach and poppy seeds and almonds. Drizzle with olive oil and vinegar and season.
  4. Prep & cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat fish dry and remove any scales or bones. Cut any larger fillets in half. Season and coat in Indian spices. Cook fish for 1-2 minutes each side, or until just cooked through. Alternatively, do this on the BBQ.
  5. Serve rice topped with fish, turmeric lime emulsion and coriander.

Nutritional Information

Energy 2653 kj
634 kcal
Protein 40.3g
Carbohydrate 37.9g
Fat 34.2g