msc_ecolabel

Cape haddock hot rice

Prep time 5 mins
Cooking Time 25 mins
Serves 4
Zanele-van-Zyl

Recipe By

Zanele van Zyl Chef & food stylist, cook book author, recipe developer.

illustration of a Melanogrammus Aeglefinus - Haddock
  • 2 MSC certified Irvin & Johnson (I&J) haddock medallions
  • 500 g plain yogurt
  • 100 ml cooked spinach
  • 250 ml cooked basmati rice
  • 15 ml cooking oil
  • 10 ml grounded cumin
  • 10 ml grounded coriander
  • 10 ml paprika
  • 5 ml garam masala
  • 2 medium red chilli
  • 1 medium onion
  • Handful of fresh coriander
  1. Steam the haddock for 7-10 minutes and put aside.
  2. Heat the oil, sauté onion. Add cumin, grounded coriander, paprika and garam masala and stir through to combine.
  3. Add spinach, cooked rice, fresh chillies, then add plain yogurt.
  4. Stir through the steamed haddock.
  5. Garnish with fresh finely chopped coriander.

Ingredients

Method

  • 2 MSC certified Irvin & Johnson (I&J) haddock medallions
  • 500 g plain yogurt
  • 100 ml cooked spinach
  • 250 ml cooked basmati rice
  • 15 ml cooking oil
  • 10 ml grounded cumin
  • 10 ml grounded coriander
  • 10 ml paprika
  • 5 ml garam masala
  • 2 medium red chilli
  • 1 medium onion
  • Handful of fresh coriander
  1. Steam the haddock for 7-10 minutes and put aside.
  2. Heat the oil, sauté onion. Add cumin, grounded coriander, paprika and garam masala and stir through to combine.
  3. Add spinach, cooked rice, fresh chillies, then add plain yogurt.
  4. Stir through the steamed haddock.
  5. Garnish with fresh finely chopped coriander.
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