Spicy fish with spinach and yogurt recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Main

Spicy fish with spinach and yogurt

Ingredients

1 onion, finely chopped
2 cups (400g) jasmine rice
1 tablespoon plain flour
2 teaspoons ground cumin
2 teaspoons ground coriander
4 x 150g fish fillets, such as flathead
2 bunches English spinach, trimmed (see tip)
Greek-style yogurt, to serve

$5.90 per serve

kJ 2270 fat 4g sat fat 1g

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Preparation

1. Heat an oiled medium-size saucepan on medium. Cook onion for 5 minutes, until soft. Stir in rice until well coated. Stir in 3 cups water, season to taste and bring to boil. Cover and reduce heat to medium-low. Cook for 13 minutes, until water is absorbed and rice is tender.

2. Meanwhile, combine flour, cumin and coriander in a shallow bowl. Season to taste and rub over fish. Heat a lightly greased non-stick frying pan on high. Cook fish for 2 -3 minutes each side, until cooked through. Transfer fish to a hot plate and set aside. Cook spinach in same pan for 3-5 minutes, until wilted.

3. Serve fish with rice, spinach and a dollop of yogurt on top.

If you enjoyed this Spicy fish with spinach and yogurt recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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