Ingredients

Method

• 735 g mielie rice, rinsed
• 3 cups water
• 2 T olive oil
• 1 onion, finely chopped
• 125 g Woolworths exotic mushrooms, chopped
• 2 t garlic, minced
• 1 T butter
• ¼ cup cream
• sea salt and freshly ground black pepper, to taste
• 3-4 bacon rashers, fried
• microherbs, to garnish
For the baked fish:
• 112 g unsalted butter, softened
• 2 T Woolworths fish stock concentrate
• 2 T coconut milk
• 2 T red curry paste
• 2 t brown sugar
• 1 lime, zested
• salt, to taste
• 2 whole silverfish (or any white fish), cleaned

Method

Ingredients

1. Place the mielie rice and water in a saucepan, cover and bring to a boil. Reduce the heat to medium and cook for 30 minutes, or until soft.

2. Heat the oil in a saucepan and fry the onion until soft. Add the mushrooms and garlic and fry until cooked.

3. Add the mushrooms to the mielie rice, stir to combine and cook for a further 10 minutes. Add the butter and cream and season.

4. Chop the bacon and stir into the mielie rice. Garnish with microherbs.

5. To make the fish, preheat the oven to 180°C. Combine all the ingredients except the fish and mix well. Cut diagonal slits into the fish. Spread the flavoured butter onto the fish and inside the cavity. Bake for 20 minutes. Serve with the rice.

Find more fish recipes here. 

Photography: Jan Ras 
Production: Bianca Strydom
Food assistant: Raymand Buitendag