Eggplant, mint and chilli rice with blue-eye

Eggplant, mint and chilli rice with blue-eye

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Pick up some blue-eye on the way home and whip up this lovely fish dish.

The ingredient of Eggplant, mint and chilli rice with blue-eye

  1. 300g brown rice
  2. 1/4 cup (60ml) vegetable oil
  3. 3 baby eggplants, chopped
  4. 1 large onion, thinly sliced
  5. 1 tablespoon ground coriander
  6. 2 long red chillies, seeds removed, thinly sliced
  7. 1 bunch English spinach, roughly shredded
  8. Zest and juice of 1 lemon
  9. 1 cup mint leaves
  10. 4 skinless blue-eye fillets (about 180g each)
  11. Extra lemon wedges, to serve

The instruction how to make Eggplant, mint and chilli rice with blue-eye

  1. Cook rice in a pan of boiling salted water according to packet instructions. Drain.
  2. Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add eggplant and cook, stirring, for 3-5 minutes until golden. Turn heat to medium-high, add onion and stir for 5 minutes until onion is lightly caramelised. Add ground coriander and chilli and stir for 1 minute. Add drained rice, spinach and 1/4 cup (60ml) boiling water and cook, stirring, for 2 minutes or until spinach wilts. Season, then stir in lemon zest, juice and mint.
  3. Heat a large pan on medium-high heat. Rub fish with remaining oil, season with salt and pepper, then cook for 3 minutes each side until cooked to your liking. Serve fish with rice and lemon.

Nutritions of Eggplant, mint and chilli rice with blue-eye

calories: 509.787 calories
calories: 17 grams fat
calories: 2 grams saturated fat
calories: 63 grams carbohydrates
calories: 4 grams sugar
calories:
calories: 23 grams protein
calories: 69 milligrams cholesterol
calories: 131.06 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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