One Pot Steamed Fish Rice

I love fish because it's such a delicate ingredient to eat. I love the way it just melts in your mouth when cooked right.

Fish is light and delicious, and this has to be one of the easiest ways for you to cook fish not only for yourself but for a group of people, too. Let me know how you go!

INGREDIENTS:

• 1 cup of Rice

• 2 cups of water

• 1/2 a leek

• 1 purple onion

• 1 Capsicum

• 1 Handful of cherry tomatoes

• 1 Bunch of Asparagus

• 1 Bunch of Basil

• 50g Butter

• 200g of your favourite fish

• 1 lime or lemon

• salt and pepper

METHOD:

Slice onion, capsicum and leek.

In a large pan, sweat the onion, capsicum and leak until soft using olive oil.

Rinse the rice, then mix it into the onion mix with a tsp of salt.

Add 2 cups of water to the pot, cover with a lid and cook on medium heat.

Meanwhile, cut the fish into medium-sized chunks and season with salt and pepper.

Once half the water has evaporated, stir the cherry tomatoes through the rice and layer the fish on top of the rice. cover with a lid once again and allow the rice to finish cooking and the fish to steam.

Meanwhile, in a frypan, melt the butter, add the asparagus and basil to the pot and cook for 1 minute.

Once the rice is ready, pour the basil butter over the fish, squeeze a bit of the lemon or lime over the dish and serve!

Enjoy!

Smiles Vic

CHANGE IT UP!

Scale it up: This recipe serves 4, but if you would like to make enough for a Christmas feast, or to feed a crowd, simply make it in a large casserole pan, or on a baking dish. Cook the rice halfway over the stove, then transfer it to a baking dish (think lasagna dish); place the fish on top of the rice, add a splash of water, cover with foil and place in the oven at 160C for 5-10 minutes so the fish will still steam instead of bake.

Fish: you can use any fish you like or even other seafood like muscles, pipis or prawns.

Vegetables: Feel free to experiment with other vegetables! Stir through some spinach with the tomatoes, steam some beetroot wedges to give it some extra colour, add some corn to the rice, broccolini instead of asparagus, or anything you like!

Herbs: I simply used Basil this time as it was the only herb I had at the time. This is such a versatile dish; I truly think any herb will go well in it. For extra herbyness stir some herbs into the rice as well as pour it over the top with the butter.

white wine: for some extra flavour, add a splash or two of white wine when the rice is cooking to bring this dish up a notch!