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4
2 tbsp
2 tbsp
4 tbsp
1
1/4 cup
3/4 cup
1 tbsp
1/2
1/4 cup
2 cups
3 tbsp
2 tbsp
1 tbsp |
whole whiting, gutted and scaled
lemon juice
olive oil
olive oil, extra
large onion, chopped
pine nuts
long-grain rice
grated ginger
red capsicum, seeded and finely chopped
baby corn on the cob, sliced
water
sugar
lemon juice, extra
chopped fresh parsley |
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Method :
Wash fish and season inside and
out. Brush outside with combined lemon
juice and olive oil, wrap each fish in foil and bake at 180C for 20
minutes. Meanwhile, heat the extra oil in a
large frying pan, add the onion and pine nuts and cook for 2
minutes. Add rice, ginger, capsicum and
corn, pour 2 cups of water into the mixture and bring to the boil. Simmer for 15 minutes or until
rice is tender and water has evaporated. Stir in sugar and lemon juice and
cook for a further 2 minutes. Stir in parsley and divide rice
between four plates. Remove fish from foil and place on
top of rice. Garnish with parsley if desired.
Serves 4.
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