VE 2020 Turmeric Coriander Sea Bass with Sri Lankan Courgette Rice

Heat a medium saucepan on medium heat with a drizzle of oil. Add your onion and cook, stirring occasionally, for 5 mins until softened. Add your garlic, Sri Lankan curry powder and half the turmeric. Cook, stirring, for 1 minute.

Add the rice to your pan and stir together so the rice is nicely coated in the spices. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the stock paste, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, mix half the chopped coriander with the remaining turmeric and oil (see ingredients for amounts). Lay the sea bass on a chopping board skin side down and spread your turmeric mixture onto the flesh side with a spoon and season with salt and pepper. IMPORTANT: Wash your hands after handling raw fish. Heat a drizzle of oil in a large frying pan over medium high heat an once hot, add the chopped courgette and sitr fry until golden brown and softened, 3-4 mins. Transfer to a plate and set aside, don't wash up your pan!

Return the frying pan on medium high heat with a drizzle of oil. Once hot, carefully lay in the fish skin side down and cook for 3 mins before gently turning over and cooking for 2-3 mins on the other side. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.