Spicy fish with spinach and yogurt



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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

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.


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.