Fish with Dill and Turmeric Rice



300 grams wild-caught blue grenadier
300 grams sweet potato
80 grams snow peas
20 grams dill
1 lime
1 eschalot
1 clove garlic
1 cup basmati rice
2 tsp turmeric
20 grams butter*
3 tbsp plain flour*
2 tbsp Greek yoghurt*
1 egg*
salt & pepper
extra virgin olive oil*

*pantry item


– lightly beat eggs with a dash of water
– peel and chop sweet potato
– wash and trim snow peas
– cut lime into wedges
– peel and finely chop eschalot
– peel and crush garlic
– wash and finely chop dill


1. In a saucepan, gently fry shallot and garlic until soft. Use a ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Add butter and half the turmeric. Fuff with a fork. Stand, covered, for 5 minutes. Sprinkle with dill. Fluff with a fork again to combine.
2. Half cover sweet potato with cold salted water and bring to the boil. Cook covered for 4-5 minutes until tender. Add the snow peas for a further minute. Drain and drizzle with a little olive oil.
3. Meanwhile, working with one piece of fish at a time, dip in egg, then coat in flour combined with remaining turmeric.
4. Heat enough oil to cover the base of a non-stick frying pan over a medium to high heat. Carefully add fish (in batches if the pan is crowded). Cook for about 4 – 5 minutes on each side, or until cooked.
5. Serve fish with yoghurt, rice, vegetables and lime. Garnish with black pepper.

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