Sweet chilli fish with almond pilaf

Serves: 4

Time to make: 30 mins

Ingredients

1 large onion, finely chopped
1 teaspoon turmeric
¾ cup basmati rice
2 cups reduced-salt chicken stock
1 tablespoon reduced-salt soy sauce
3 tablespoons sweet chilli sauce
600g mixed frozen vegetables (such as peas, beans and broccoli)
4 x frozen plain fish fillets
¼ cup slivered almonds, toasted
½ cup coriandercilantroX leaves, plus extra, to garnish

Instructions

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1 Heat 1 tablespoon olive oil in a large, deep non-stick saucepan over medium heat. Gently fry onion for 4-5 minutes, or until soft. Add turmeric, stir for 1 minute then stir in rice. Add stock and bring to the boil. Reduce heat to low, cover pan and simmer for 10 minutes, or until rice has absorbed nearly all liquid. Switch off heat, cover pan and leave to rest for 10 minutes.

2 Mix sweet chilli sauce and soy sauce together and set aside.

3 Cook fish according to packet instructions.

4 Steam or microwave veges for 2-3 minutes.

5 Garnish fish with coriander leaves and serve with pilaf and sweet chilli sauce and soy sauce mixture.

Variations

Make it gluten free: Check sweet chilli sauce, stock, soy sauce and turmeric are gluten free.

Nutrition Info (per serve)

Calories 451 cal

Kilojoules 1890 kJ

Protein 29 g

Total fat 11 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 16 g

Dietary fibre 6 g

Sodium 670 mg

Calcium 80 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.