Ling with saffron, rice and peas

Move over chicken and rice, fish and rice is having it's moment in the sun. Very simply flavoured with herbs and peas, this quick and easy fish dish is sure to be a new weeknight regular on the table and plus, it only takes 20 minutes to make!

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream Now On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• ¼ cup (60 ml) olive oil
• 600 g ling fillets, cut into 7 cm pieces
• Salt
• 2 cups short or medium grain rice, like Japanese koshihikari
• A good pinch of saffron, soaking in ¼ cup hot water
• 1 litre chicken stock
• 1 tsp chicken stock powder
• 1 cup frozen peas
• 1 rosemary sprig
• 4 thyme sprigs
• 1 bay leaf

Instructions

1. Heat a large heavy-based frying pan over medium heat. Add the oil, season the fish on both sides with salt, then fry for about 3 minutes until lightly browned, but not completely cooked through. Remove the fish from the pan to a plate, then set aside. (The fish will finish cooking on top of the rice later on).
2. Add the rice and cook, stirring, for about 2 minutes until lightly toasted, then add the saffron, chicken stock and stock powder, peas, rosemary, thyme and bay leaf and bring to a simmer. Cover the pan and reduce the heat to very low and simmer for a further 15-20 minutes, then return the fish to the top of the rice. Cover the pan and stand for 10 minutes, then uncover and serve.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

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.