Easy preparation, just gut, scale and cut the fins off (or ask your fishmonger to do it for you :) then slash the sides a couple of times to allow the heat to penetrate. A drizzle of oil, salt and pepper and 20 minutes in the oven on high heat, then finish off under the grill to crisp up the delicious skin.
And whilst it is in the oven, make the pilaf.
Saute one small red onion in a little olive oil, add one cup of basmati rice (a teacup for two, a mug for four people is about right) then using the same size cup or mug, add one and half times the volume of rice in boiling water, a teaspoon of stock powder (I used Essential Cuisine fish stock powder for this, but if you want to serve with meat use any meat or veggie powder you like to use, or even just half an ordinary stock cube), a good handful of shredded coriander.
Bring it back to the boil, clap the lid on and reduce the heat right right down, and cook for about 12-15 minutes until the rice is done as you like it, and all the water is absorbed.
A bit of green salad and there you are!
Just want some sunshine now.........
I just can never seem to get a pilaff right...
ReplyDeleteDo you put too much water in do you think? only one and half times the volume is about right. And make sure the rice is thoroughly coated with the oil before adding the stock.
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