Monday, 7 September 2015

Sea bass with spiced chickpea and cauliflower rice



It's been a while since I've posted and while I may have missed out on the peak heat of the British summertime this dish is light enough for the somewhat still humid days but with enough warmth to take you into autumn. There are a lot of variations you can make to this dish - I used sea bass but going for cod, salmon or even a chicken breast would be fine.



Sea bass with spiced chickpea and cauliflower rice

Ingredients (serves 2) 
2 fillets sea bass
half tsp of turmeric, garam masala and chilli powder
half a lemon 
one small cauliflower
generous bunch of coriander, chopped
heaped teaspoon of cumin seeds, lightly dry roasted (just put into a dry frying pan and roast on a medium heat in the stove for a couple minutes)
salt to taste
for the spicy chick peas -
1 medium white onion
3 cloves garlic finely chopped
1 chilli, chopped
1 tsp of ground coriander, black pepper, ground cumin and turmeric
1 can of chick peas, water drained 
chopped spring onion and natural or yoghurt to top off the chick peas

Method:

1. Drizzle  some oil and the juice of half of the lemon in a small bowl and stir in the turmeric and garam masala. 
2. Rub the mixture into the sea bass fillets, then place them on some tin foil and make a parcel out of the foil, covering the fish. Set aside. 


3. Prep the cauliflower by removing all the florets and blitzing in a food processor until you have a rice-like consistency. Place in a microwave safe bowl and set aside.
4. Preheat the oven to 190 degrees
5. For the chickpeas, pour some oil (olive, rapeseed, vegetable oil are all fine) into a large pan and heat on a medium heat.
6. Add the chopped onion and garlic, fry until golden brown 
add the chopped chilli.  
8. After a couple minutes add the spices and reduce heat to low so the spices don't burn.
9. Add the chick peas after a couple of minutes and cover in the spice mixture. Boil some water in a kettle. 
10. Cook on a medium heat for around 5 mins then pour in enough hot water from the kettle to cover the chickpeas and simmer for around 15 mins or until most of the water has reduced and you have a thick texture.
11. As the chick peas are simmering place the sea bass parcel in the oven to bake for 15 mins.
12. Cover the bowl of cauliflower with some heat proof clingfilm or a plate and heat in the microwave for around 7 mins max. Alternatively you can cook in pan on a stove with a bit of oil for 5 mins - don't go over these timings and overcook the cauliflower as you'll lose a lot of the goodness that will make you so smug about eating it over regular white rice.
13. If you haven't toasted the cumin seeds already use the cauliflower cooking time to dry fry them for a couple of minutes on the stove.
14. When the cauliflower is ready stir in the cumin seeds and chopped coriander. 

Plate with the yoghurt and spring onion for a light healthy end to the summer...

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