Adam Liaw’s ling with turmeric rice
Turmeric combines brilliantly with firm white-fleshed fish. You could also add some fennel or dill.
Ingredients
600g ling fillets, cut into 7cm pieces
1 tsp fresh lemon juice
2 tsp garlic and ginger paste
¼ tsp turmeric powder, plus ½ tsp extra for the rice
½ tsp garam masala
¼ tsp chilli powder, plus extra to serve
¼ cup olive oil
1 onion, finely diced
3 garlic cloves, finely diced
1 coriander root, root and stems finely chopped, leaves roughly chopped
salt, to season
2 cups short- or medium-grain rice, washed
1 litre chicken stock
1 tsp chicken stock powder
1 cup frozen peas
1 bay leaf
pinch paprika, to serve
½ cup thick yoghurt, to serve
lemon wedges, to serve
Method
Step 1
Combine the fish with the lemon juice, garlic and ginger paste, turmeric, garam masala and chilli powder.
Step 2
Heat a large low casserole dish over medium heat. Add the oil and fry the fish until lightly browned, but not completely cooked through. Remove the fish from the pan and set aside.
Step 3
Add the onion, garlic and coriander root and stems and fry for 1 minute. Season very well with salt, then add the extra turmeric and the rice and cook for about 2 minutes until lightly toasted. Add the stock and stock powder, peas and bay leaf and bring to a simmer. Cover the pan and reduce the heat to very low and simmer for a further 12 minutes. Turn off the heat, then return the fish to the top of the rice, cover the pan and stand for 10 minutes. Uncover and scatter the coriander leaves over the top with a bit of chilli or paprika powder. Serve with yoghurt and lemon wedges.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
