Turmeric Fish & Coconut Rice

• Fish Fillet(600 g)
• Turmeric(2 tsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Jasmine Rice(280 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Coconut milk(400 ml)
• Baby Spinach(120 g)
• Coriander(15 g)
• Lemon(1)

Method

1. 1

   Pat the {Fish Fillet} dry. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, chop the {Fresh cilantro}, and cut the {Lemon} into wedges. In a bowl, coat the fish with {Turmeric}, {Cumin}, {Paprika}, {Salt}, {Black pepper}, and half the {Olive oil}.

   ~10 min

2. 2

   Heat the remaining {Olive oil} in a large skillet over medium heat. Add the fish and cook for 3 minutes per side until lightly golden and just cooked through, then transfer to a plate.

   ~6 min

3. 3

   In the same pan, cook the {Onion} for 3 minutes until softened. Stir in the {Garlic} and {Ginger} for 1 minute. Add the {Jasmine Rice} and stir for 1 minute to coat in the spices and oil.

   ~5 min

4. 4

   Pour in the {Coconut milk} and 350ml water. Bring to a gentle simmer, cover, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.

   ~15 min

5. 5

   Fold the {Baby Spinach} into the rice until wilted. Return the fish to the pan or plate it over the rice. Finish with the {Fresh cilantro} and serve with {Lemon} wedges for squeezing over.

   ~4 min