Wild Alaska Pacific cod with pineapple fried rice
45 minutes ï SERVES 4 ï EASY
vegetable stock 200ml, hot
lemon 1, zest finely grated and juiced
root ginger 5cm piece, peeled and thinly sliced
wild Alaska Pacific cod 4 x 150g fillets
FRIED RICE
butter 50g
spring onions 1 bunch, finely chopped
courgette 1, finely chopped
garlic 1 clove, crushed
green chilli 1, deseeded and chopped
long grain rice 300g
vegetable stock 600ml, hot
pineapple 100g, finely chopped
sultanas 50g
chervil or coriander sprigs to garnish
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1 To make the fried rice, melt the butter in a large frying pan and fry the spring onions, courgette, garlic and chilli for 2 to 3 minutes. Add the rice and cook for 1 to 2 minutes, until glossy. Pour in the stock and stir well. Turn down the heat and cook for 15 to 20 minutes until the rice is tender, adding a little extra hot water if necessary.
2 Meanwhile, pour the vegetable stock for the fish into a sautÈ pan or wok and add the lemon zest, lemon juice and ginger. Simmer for 5 minutes, then add the halibut. Cover and cook for 6 to 8 minutes, when the flesh will be opaque and should flake easily.
3 Stir the pineapple and sultanas into the rice and cook for a few moments to heat them through. Share between 4 warmed plates or bowls and serve with the halibut. |
