- serves 4-6 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- ¼ cup (60 ml) olive oil
- 1 large brown onion, finely chopped
- 6 garlic cloves, roughly chopped
- 2 cm x 3 cm piece ginger, shredded
- 2 large red chillies, thinly sliced
- 1 tbsp annatto seeds
- 3 large tomatoes, roughly chopped
- 1 red capsicum, thinly sliced
- ½ tsp salt
- 600 g ling fillets, cut into 5 cm pieces
- 3 cups (750 ml) chicken stock
- 500 g green prawns, peeled, tails on
- ½ cup shredded coriander leaves, plus extra to serve
- 1 lime, juiced, plus wedges to serve
- Cooked rice, to serve
Instructions
- Heat the olive oil in a large frying pan and fry the onion, garlic, ginger and chilli until fragrant. Stir in the annatto seeds and fry for a further minute. Add the tomato, capsicum and salt and simmer for 15 minutes.
- Add the ling fillets and stock, bring to a simmer, then add the prawns and simmer for a further 3 minutes, or until the seafood is cooked through.
- Stir through the coriander and squeeze over the lime juice. Serve with extra coriander, lime wedges and rice.
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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.
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