Fish and Seafood Recipes - Eastern Fish and Coconut Pilat

Ingredients

• 750 g/1 1/2 lb whitefish fillet, cut into chunks

• 30 ml/2 tbsp plain (all-purpose) flour

• 5 ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground cumin

• 15 ml/1 tbsp garam masala

• 1.5 ml/1/4 tsp chili powder

• 5 ml/1 tsp turmeric

• 1.5 ml/1/4 tsp ground ginger

• Salt and freshly ground black pepper

• 60 ml/4 tbsp oil

• 2 onions, finely chopped

• 450 g/1 lb/2 cups basmati rice Boiling water

• 45 ml/3 tbsp desiccated (shredded) coconut

• 15 ml/1 tbsp lemon juice

• A few coriander (cilantro) leaves Lemon wedges

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Method:

1. Place the fish in a bowl. Mix the flour with the spices and a little salt and pepper and use to coat the fish.

2. Heat half the oil in a flameproof casserole (Dutch oven). Add the fish and fry (sauté) for 2 minutes until lightly golden.

3. Remove from the pan with a draining spoon. Heat the remaining oil. Add the onion and fry for 3 minutes, stirring.

4. Add the rice and fry for 1 minute, stirring. Return the fish to the pan. Just cover with boiling water, add the coconut and lemon juice.

5. Cover with a lid, reduce the heat and simmer gently for 20 minutes until the rice is tender and has absorbed the liquid, adding a little more water as necessary during cooking.

6. Serve straight from the pan, garnished with coriander leaves and lemon wedges.