Kaffir lime and chilli pilaf with blue-eye trevalla

title="Kaffir lime and chilli pilaf with blue-eye trevalla"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Kaffir-lime-and-chilli-pilaf-with-blue-eye-trevalla.jpg" srcset="https://img.taste.com.au/xRyQEWZ5/w720-h480-cfill-q80/taste/2016/11/kaffir-lime-and-chilli-pilaf-with-blue-eye-trevalla-12683-1.jpeg 720w, https://img.taste.com.au/jO-xHQkC/w643-h428-cfill-q90/taste/2016/11/kaffir-lime-and-chilli-pilaf-with-blue-eye-trevalla-12683-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Kaffir lime and chilli pilaf with blue-eye trevalla"
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• 0:15 Prep


• 1:00 Cook


• 
  6 Servings


• Capable cooks

Pilaf or pilau is a rice dish that's popular in central Asia. The rice is fried in oil or ghee, then cooked in seasoned stock by the absorption method.

Featured in
Nutrition information, Main recipes

Ingredients

• 60ml (1/4 cup) peanut oil


• 1 large brown onion, halved, thinly sliced


• 2 garlic cloves, crushed


• 1 tablespoon finely grated fresh ginger


• 1 tablespoon finely chopped fresh lemon grass


• 2 small fresh red birdseye chillies, deseeded, thinly sliced


• 2 teaspoons ground coriander


• 5 fresh kaffir lime leaves, centre vein removed, finely shredded


• 400g (2 cups) brown rice, rinsed, drained


• 1L (4 cups) cold water


• 60ml (1/4 cup) soy sauce


• 1 x 100g pkt toasted slivered almonds


• 1/4 cup firmly packed coarsely chopped fresh continental parsley


• 2 tablespoons red curry paste


• 6 (about 200g each) blue-eye trevalla cutlets


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat 2 tablespoons of the oil in a large heavy-based saucepan over medium heat. Add onion, garlic, ginger, lemon grass, chilli, coriander and lime leaves, and cook, stirring, for 3 minutes or until onion softens. Add the rice and stir to combine.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Stir in the water and soy sauce, and bring to the boil. Reduce heat to low and simmer, covered, for 50 minutes or until rice is tender and the liquid is absorbed. Remove from heat. Stir in the almonds and parsley.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, preheat a chargrill on high. Combine the remaining oil and curry paste in a bowl. Brush both sides of fish with curry mixture. Cook on grill for 2 minutes each side or until just cooked.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Spoon pilaf among serving plates and top with the fish. Serve immediately with lime wedges.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2636 kj

  Energy




• 23g

  Fat Total




• 3g

  Saturated Fat




• 6g

  Fibre




• 47g

  Protein




• 104mg

  Cholesterol




• 1135.47mg

  Sodium




• 3g

  Carbs (sugar)




• 55g

  Carbs (total)

All nutrition values are per serve

• Author: Emma Braz


• Image credit: Amanda McLauchlan


• Publication: Australian Good Taste

Source: taste.com.au