Time
15 minutes if you are organized and sober
Ingredients
Fresh flat white fish - thicker is better
Basmati Rice
Fish stock or stock cube
Unsalted butter
Coconut cream
Saffron or trumeric - enough to vividly colour the rice
Lemon
Capers
Black pitted olives
Parsley
Stir fried finely slices green veg.
Why?
This makes any white fish exciting without having to fry it in beer batter...
Do this:
Buy any old flat fish - it's there to provide the protein, central form and a medium for the dish, assume it adds texture rather than flavour.
Cook the rice in a half strength fish stock with a teaspoon of butter and two teaspoons of coconut per portion.
The best way to do this is to add 110 percent of the volume of stock to rice in a small pan, bring to the boil, add the butter and coconut and a good squeeze of lemon, stir once, cover tightly and reduce heat to the minimum your hob is capable of for 10 minutes, then turn the heat and leave indefinitely to finish cooking. If you want to use brown or wild rice double the cooking time and ignore what it says on the packet. This method economical on water and heat and is fool proof and it preserves all the rice nutrients and flavour.
Caper and Olive sauce
Fry some finely slice mushrooms with half butter, half bland oil mixture, then add well chopped capers and olives, when the mixture returns to the boil, add rough chopped parsley, turn off the heat and cover after brisk stir.
While this is going on fry the flat fish on a highish heat in a well-primed fryng pan for 2 minutes then cover and leave to steam. You can easlily then lift this from the pan with a plastic fish slice placing it either side up on the plate
Now you can just assemble it to show off the colours and composition. Green, yellow and white. Squeeze the rice into a buttered, small pate bowl for each person and knock it out like sandcastle bucket.
