Turmeric fish on spiced rice

Got leftover steamed rice in the fridge? Give it new life with this simple seafood dish of yoghurt marinated snapper fillets, a handful of cashews and raisins for a quick fish dish that is ready in under 25 minutes.

• serves

  2-4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 2 snapper fillets, tail end, skin-on, about 270 g (see Note)
• 2 tsp garlic and ginger paste
• ¼ tsp turmeric powder, plus ¼ tsp extra for the rice
• ½ tsp garam masala
• ¼ tsp Kashimiri chilli powder, plus extra to serve
• 1 tbsp thick yoghurt, plus extra to serve
• Salt and black pepper
• 3 tbsp ghee
• ½ red onion, finely chopped
• 2 tbsp raw cashews
• 4-5 cups cooked Jasmine rice
• 2 tbsp raisins
• Sliced cucumber, lemon wedges, to serve

Marinating time: 10 minutes

Instructions

1. In a medium bowl, combine the fish fillets with the garlic and ginger paste, ¼ tsp turmeric powder, garam masala, chilli powder and yoghurt. Season with a generous pinch of salt and black pepper, mix to combine and allow to marinate for 10 minutes, if you can.
2. Heat a large frying pan over medium heat and add half the ghee. Fry the marinated fish for 3 minutes per side, or until just cooked, then remove from the pan to a plate.
3. Add the remaining ghee to the pan with the onion, cashews and extra ¼ tsp of turmeric. Fry until the onion and nuts are browned, then add the rice and raisins, stirring to coat the rice. Season with a pinch of salt and black pepper. Remove from the heat.
4. Divide the rice between plates, then top with the fish, a dollop of yoghurt. Sprinkle with a little pepper and Kashmiri chilli powder. Serve with sliced cucumber and lemon wedges on the side.

Note

Use fish tweezers to pinbone the snapper fillets.

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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.