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Recipe from: 5/1/2002 12:00:00 AM
Ingredients 12
Servings 6
Time 10 minutes


  • 750
    white fish, filleted and skinned (try Cape salmon or kingklip)
  • 2
    lime or lemon leaves
  • 45
  • 5
  • 1
    onion, finely chopped
  • 2
    ground coriander
  • 2
    ground cumin
  • 225
    basmati rice
  • 4
    hard-boiled eggs, quartered
  • 90
    fresh coriander, chopped
  • juice and zest of 2 limes or lemons, and segments to serve
  • fish sauce to taste


20 minutes

Place the fish and lime leaves in a pan of simmering water and cover.
Cook until the fish begins to flake (about five minutes, depending on the thickness of fillets.)
Drain the liquid into a jug and cover the fish with foil to keep it warm.
Melt the butter in a wide, heavy-based pan and add the oil.
Soften the onion in the pan and add the spices, cooking until the onion is translucent.
Add the rice and stir with a wooden spoon so that it is well coated.
Pour about 500 ml of the fish poaching liquid into the pan, bring to the boil and stir before covering.
Cook for about 15 minutes.
When the rice is tender turn off the heat, remove the lid, covering the pan with a dry dishcloth and then the lid.
This absorbs any extra liquid that could make the rice mushy.
Just before serving, drain off any extra liquid from the fish and flake the flesh.
Add it to the rice, along with the eggs, half the coriander, the lime juice and a few drops of fish sauce.
Using two wooden spoons, stir gently to mix.
Taste and add more lime juice or fish sauce, as required.
Turn onto a large warmed platter, adding the lime zest and lime segments and sprinkle with remaining coriander.


Read more on: fish/seafood  |  sauté

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