Spiced Barramundi & Masala Fried ‘Rice’
I’ve always had a soft spot for garam masala, both for its spicy-but-sweet undertones and for how easy it is to add to fish, chicken, a stew or rice. When I feel like something a little lighter for dinner, I find some cauliflower ‘rice’ is the perfect happy medium for being both satiating and easy on my digestion. Cauliflower is high in anti-inflammatory vitamin C and rich in glucosinolates, which stimulate our body’s natural antioxidant system. I love to add an egg fried in a little ghee or coconut oil on top with a smattering of chilli sauce.
Ingredients 18
60 ml ghee, melted
2 tsp lemon juice, freshly squeezed
1 tsp garam masala
1⁄8 tsp ground turmeric
1⁄8 tsp chilli powder
1⁄8 tsp freshly ground black pepper
300 g barramundi fillet, skinless
lemon wedges, to serve
Masala Fried Rice
400 g cauliflower, cut into small florets
2 tbsp ghee
1 onion, medium, thinly sliced
20 g flaked almonds
2 tsp fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 long green chilli, seeded, finely sliced
1⁄2 tsp garam masala
1⁄8 tsp ground turmeric
1⁄8 tsp chilli powder
1 handful coriander stems & leaves (cilantro), coarsely chopped
1 handful mint, coarsely chopped
1 handful flat-leaf parsley leaves, italian, coarsely chopped
sea salt and freshly ground black pepper, to taste
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Method 8
Preheat the oven to 200°C (400°F/Gas Mark 6) and line a baking tray with baking paper.
Combine the , and spices in a medium bowl. Add the and rub the spice mixture over the fish to coat. Cover and refrigerate for 15 minutes.
Place the on the pre-lined tray. Bake in the oven for 15–20 minutes until it is just cooked through and flakes easily. Remove from the oven, cover to keep warm and set aside.
While the fish is cooking, prepare the fried ‘rice’. Blend the in a food processor until it forms rice-sized grains. Heat 1 tablespoon of the in a large frying pan over a high–medium heat. Add the and cook until it caramelises to a dark brown colour, but isn’t burnt. Transfer to a bowl and set aside.
Heat the remaining in the pan and cook the for 1–2 minutes until they begin to turn golden. Add the , , , , and and cook for 1 minute, or until the almonds are golden, the ginger and garlic have softened and the spices are fragrant. Add the mix to the bowl with the .
Add the rice to the pan and cook on a medium–high heat, stirring frequently, for 3–4 minutes until the cauliflower is just tender and heated through.
Stir through the , and spice mix to combine.
Flake the into bite-sized chunks and add it to the along with the , and . Stir to combine. Season with salt and pepper and serve with some lemon wedges.
The Beauty Chef's tips
CARLA’S TIP Garam masala is an Indian spice mix traditionally containing pepper, cloves, cinnamon, nutmeg, cardamom, bay leaf, cumin and coriander. If you have these spices on hand at home, get the pestle and mortar out and have a go at making your own.
