Nutritious Barramundi Biryani

Nutrition per serve

Ingredients

• 125g brown rice
• 150g peas
• 1pcs onion
• 1pcs lemon
• 20g slivered almonds
• 2pcs barramundi fillets
• 10g masala seasoning
• 100g baby spinach leaves
• 20g raisins
• 23ml extra virgin olive oil

Method

1. Step 1 — Cook rice and peas
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 22 mins. Add the peas and cook for a further 3 mins or until the rice and peas are tender. Drain.
2. Step 2 — Prep onion and lemon
   While the rice is cooking, finely chop the onion. Juice half the lemon and cut the remaining lemon into wedges.
3. Step 3 — Toast almonds
   Put the almonds in a cold small frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
4. Step 4 — Cook fish
   Once the rice has been cooking for 20 mins, pat the fish dry with paper towel, rub with 3 tsp extra virgin olive oil and season with salt and pepper. Heat the same pan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (cooking times may vary depending on the thickness of the fillets).
5. Step 5 — Cook onion and spinach
   While the fish is cooking, heat 3 tsp extra virgin olive oil in a medium deep frypan over medium-high heat. Cook the onion and masala seasoning, stirring, for 3-4 mins until softened. Add the spinach and raisins and cook, stirring, for 2 mins or until the spinach is wilted.
6. Step 6 — Get ready to serve
   Add the rice, peas and 2 tsp lemon juice* to the spinach mixture and stir to combine. Taste, then season with salt and pepper. Divide the rice mixture and fish among plates. Scatter with the almonds and serve with the lemon wedges.

Allergens

Almond, Fish, Sulphites