Turmeric-Poached White Fish with Ginger Rice

Ingredients

• 2 tbsp unsalted butter
• 1 large shallot, finely minced
• 1 tsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 cup basmati rice, rinsed
• 1½ cups fish or vegetable stock
• 2 firm white fish fillets, such as halibut or cod
• 1/2 lemon, sliced into rounds
• Fresh cilantro, chopped
• Flaky sea salt, for finishing

Method

1. 1Melt the butter in a medium saucepan over medium heat and sauté the shallot and ginger until soft and translucent, about 3 minutes.
2. 2Stir in the turmeric and rice, toasting briefly to coat the grains and release the spice's aroma.
3. 3Pour in the stock, bring to a boil, then reduce heat to low, cover, and simmer undisturbed for 15 minutes until the liquid is fully absorbed.
4. 4Place the fish fillets in a shallow oven-safe dish or skillet and arrange the lemon slices over the top.
5. 5Bake at 400°F (200°C) for 12 to 14 minutes, or until the fish flakes easily with a fork and is opaque throughout.
6. 6Fluff the rice with a fork, season with sea salt, and top with fresh cilantro before plating the fish alongside the grains.
7. 7Serve immediately while the rice is still steaming and the fish is tender.
8. 8Drizzle any remaining butter-juice mixture from the baking dish over the fish for added richness.

Goes well with

• Cauliflower Rice Stir-Fry40 kcal
  Garlic oil cauliflower rice
• Garlic Oil Roasted Carrots95 kcal
  Sweet caramelized crunch

Nutrition per serving