Fish and Seafood Recipes - Coriander Mackerel with Rice

Ingredients                 

• 6 large mackerel fillets, cut into wide strips

• 1-2 eggs, beaten

• 100 g/4 oz/2 cups breadcrumbs

• 15 ml/1 tbsp chopped coriander (cilantro)

• Corn oil

• 50 g/2 oz/1/4 cup butter

• 45 ml/3 tbsp pine nuts

• 450 g/1 lb/2 cups long-grain rice

• 1 liter/4 1/4 cups boiling water

• Salt and freshly ground black pepper

• 5 ml/1 tsp saffron powder Coriander leaves

• Lemon wedges

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Method:

1. Dip the mackerel strips in beaten egg then in the breadcrumbs mixed with the coriander. Chill while preparing the rice.

2. Heat 120 ml/1/2 cup of corn oil in a saucepan with the butter. Add the pine nuts and fry (sauté) until brown. Remove from the pan with a draining spoon and drain on kitchen paper.

3. Add the rice to the oil and butter and fry for 1 minute. Stir in the boiling water, a little salt and pepper and the saffron.

4. Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the rice is tender and has absorbed the liquid. Fluff up with a fork.

5. Meanwhile, shallow-fry the mackerel strips in corn oil until crisp and golden. Remove from the pan with a draining spoon.

6. Pile the rice on to a serving dish. Top with the fish, then drizzle any oil left in the pan over the top. Garnish with the coriander leaves and lemon wedges.