| 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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