| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | T | Sunflower oil |
| 1 | Onion, finely chopped | |
| 1 | t | Turmeric |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 320 | g | JS arborio risotto rice |
| 1 | T | Fish sauce |
| 450 | 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, 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.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 217
Total Fat: 24.7g
Cholesterol: 54.3mg
Sodium: 353.2mg
Potassium: 537.9mg
Carbohydrates: 17g
Fiber: 2.8g
Sugar: 11.5g
Protein: 9.3g