You can substitute cod for another firm, white-fleshed fish like snapper, mahi mahi, and barramundi.
For lovers of the fish-and-rice combination, this flavourful yet simple version is likely to become a new staple.
- ¼ cup (60 ml) olive oil,
- 4 onions, sliced thinly
- 1 tsp cumin
- 1 tsp turmeric
- ¼ tsp salt
- ¼ tsp pepper
- 2 cup Jasmine rice, rinsed, soaked overnight in water and drained
- 2 ¼ cups (560 ml) water
- 2 cod fillets, skinless and boneless
- ½ cup (75 g) flour
- ¼ cup sliced almonds, toasted
- Salt and pepper
- Lemon wedges, for serving
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.
Soaking time: overnight
- Heat 2 tablespoons of olive oil in a pan. Add onions and fry until softened. Add cumin, turmeric, salt and pepper.
- Add rice to the pot and stir to coat with oil and spices. Pour water into pan. Cover pot and simmer 30 minutes, or until rice is cooked.
- Meanwhile, season fish fillets with salt and pepper. Dredge fish fillets in flour.
- Heat a large pan with remaining olive oil. Pan fry fish, both sides, until golden brown. Remove pan from heat.
- Divide rice into serving plates and top with fried fish. Sprinkle toasted almonds on top.
- Serve with lemon wedges on the side.