Sweet chilli fish with almond pilaf
Serves: 4
Time to make: 30 mins
Total cost: $20.00 / $5.00 per serve
(at time of publication)
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 coriander leaves, plus extra, to garnish
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Instructions
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 451cal
-
Kilojoules 1890kJ
-
Protein 29g
-
Total fat 11g
-
–Saturated fat 1g
-
Carbohydrates 55g
-
–Sugars 16g
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Dietary fibre 6g
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Sodium 670mg
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Calcium 80mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
