- 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
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.