Fish with fragrant lemon grass and chilli rice

Fragrant Fish
  • 3 1/2 tablespoons olive oil
  • 1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
  • 1 small fresh red chilli, halved lengthways, finely sliced
  • 1 1/2 cups jasmine rice
  • 2 cups vegetable or fish stock
  • 1/2 cup water
  • 20g butter
  • 4 x 150g white fish fillets (such as snapper)
  • 6 green onions, cut into 5cm-long strips
  • 1/4 cup roughly chopped fresh mint
  • 1 bunch broccolini, steamed, to serve

Place 2 1/2 tablespoons oil, lemon grass and chilli into a medium saucepan. Cook over medium heat for 1 minute or until aromatic.

Add rice to saucepan and stir to coat with the oil. Stir in the stock and water and bring to the boil over high heat. Reduce heat to lowest possible setting and cover with a tight-fitting lid. Cook gently for 12 to 15 minutes or until all the liquid is absorbed and rice is tender.

Heat butter and remaining oil in a large non-stick frying pan until sizzling. Reduce heat to medium and cook fish for 2 to 3 minutes per side, or until it flakes when tested with a fork.

Add green onions and mint to the rice and stir with a fork. Serve with the fish, broccolini and lime wedges.

* Serves: 4

* Source:

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