Average: 4.6 (4 votes)


  • 1½ cups SunRice Medium Grain Rice
  • 1 onion, finely sliced
  • 1 clove garlic, finely chopped
  • 2-3 cm fresh ginger, finely sliced
  • 2 tbsp olive oil
  • 200 ml dry white wine
  • 6 tomatoes, peeled, quartered and deseeded
  • 1 tsp ground turmeric
  • 600 g fish fillet, e.g. cod, cut into bite-sized pieces
  • 2 tbsp freshly chopped parsley

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook SunRice Medium Grain Rice as per pack instructions.

Fry the onion, garlic and ginger in hot oil for 1-2 minutes. Deglaze by adding the wine and then add the tomatoes. Season with turmeric, salt and ground black pepper and simmer gently for about 5 minutes.

Add the fish and braise over a low heat for a further 5 minutes until cooked through.

Check the seasoning and serve on the bed of hot cooked rice. Garnish with parsley.