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Lemon & Ginger Steamed Fish with Turmeric Rice

  • 4 Serves
  • 20 minutes
  • 60 minutes



4 Serves*
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1 lemon, zested
1/2 tsp salt
1 tsp Extra Virgin olive oil
4 skinless barramundi fillets, about 150g each, or a white fish of your choice
1/4 bunch coriander leaves
3 spring onions, finely chopped
2 cups low GI brown rice, washed and drained (for turmeric rice)
1 tbsp coconut oil (for turmeric rice)
1 small onion, finely chopped (for turmeric rice)
2 cloves garlic, minced (for turmeric rice)
1 tsp ground turmeric (for turmeric rice)
2 sprigs of thyme (for turmeric rice)
1 bay leaf (for turmeric rice)
1 carrot, diced (for turmeric rice)
400 g unsweetened light coconut milk (for turmeric rice)
2 cups reduced salt vegetable stock or coconut water (for turmeric rice)
1/4 tsp Cayenne pepper (for turmeric rice)
Pinch of sea salt (for turmeric rice)
1/2 bunch coriander, chopped (for turmeric rice)
1 lime (for turmeric rice)
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Combine the ginger, garlic, lemon zest, salt and olive oil in a small bowl. Blot the fish dry with a paper towel and coat well with the ginger mixture. Place the fish fillets on a heatproof plate or a shallow dish for steaming, and set aside.
  2. To make the turmeric rice, heat oil in a large pot on medium high, cook onion and garlic for about 3 minutes until softened. Stir in turmeric, thyme, bay leaf and carrots and cook for a minute.
  3. Add the rice and stir until rice is fully coated with the yellow onion mixture. Add coconut milk, vegetable broth, cayenne pepper, and salt. Bring the rice mixture to a boil, cover and simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes. Fluff the turmeric rice with a fork, stir in chopped coriander and a squeeze of lime juice.
  4. Steam the fish by resting the dish in a steamer or on a small rack over simmering water, cover and steam for 10 minutes, or until just cooked through (the fillets should look opaque and flake easily but remain moist). Using a spatula, transfer the fish to a serving dish. Pour any juices from steaming over the fish and add a squeeze of lemon over the fish. Garnish with coriander leaves and spring onions. Serve with turmeric rice.

More about this recipe

Nutrition per serve:
Energy 3209kJ/ 767Cal
Fat total 32.9g
Saturated fat 24.7g
Protein 41.7g
Carbohydrate 87.9g
Fibre 8.3g
Sodium 680mg

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