| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Sainsbury’s, Sainsbury15 | 4 | servings | |
INGREDIENTS
| 2 | tb | Sunflower oil |
| 1 | Onion; finely chopped | |
| 1 | ts | Turmeric |
| 2 | Cloves garlic; finely chopped | |
| 320 | g | JS arborio risotto rice |
| 1 | tb | Fish sauce |
| 450 | ml | Hot water; (3/4 pint) |
| 1 | 410 gram can evaporated milk | |
| 1/2 | 15 g pack fresh thyme; finely chopped | |
| 1/2 | Lemon; juice of | |
| Salt and freshly ground black pepper | ||
| 400 | g | Coley fillets; (13oz) |
| 50 | g | Butter; (2oz) |
INSTRUCTIONS
FOR THE RISOTTO FOR THE FISH For the risotto, heat the oil in a large pan, add the onion and cook until it is softened. Add the turmeric, garlic and rice and cook for 1-2 minutes. Pour in the fish sauce and water, cook gently until the liquid is absorbed, approximately 5-7 minutes. Add the evaporated milk, thyme, lemon juice and season to taste, cook for a further 5-7 minutes until the liquid is absorbed. Meanwhile panfry the fish fillets in the butter for approximately 5 minutes on each side until golden brown. Serve on top of the risotto Notes Can be served with a herb salad. Converted by MC_Buster. NOTES : The creamy risotto makes an ideal base on which to serve fillets of fish with herby toppings. Converted by MM_Buster v2.0l.
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