Ingredients

Method

• 200 g basmati rice
• 1 t turmeric
• 2 T olive oil
• 1 x 800 g hake fillet, skinned and deboned
• 12 prawns, deveined
• Sea salt and freshly ground black pepper
• 1 T wholegrain mustard
• 1 red onion, sliced, for serving
• 1 lime, for serving

Method

Ingredients

Place the rice in a saucepan and cook, according to package instructions, along with the turmeric.

Meanwhile, season the hake and prawns, then heat the olive oil in a pan over a medium heat. When hot, fry the hake for 2 to 3 minutes a side. Remove and flake using a fork.

Place the prawns in the same pan and fry for 2 to 3 minutes, or until coral in colour.

Add the mustard to the cooked rice and toss with the seafood.

Serve with wedges of fresh lime and red onion.