Spiced ling with fragrant coconut rice and spring onions

Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
  • 250g basmati rice (rinsed under cold running water)
  • 1 can (400mls) light coconut milk
  • 300mls water
  • 10 cardamon pods, crushed lightly
  • 3cm piece of fresh ginger, unpeeled and roughly sliced
  • 1 cinnamon stick
  • 2 slivers of lemon peel
  • 1 tsp salt
  • 400g ling fillet
  • 1 tsp madras or korma spice blend
  • A little butter to dot on top of the fish
  • 4 whole spring onions, trimmed
  • Fresh coriander to garnish

1 Set the oven to 175 degrees.

2 Put the rice, coconut milk, water, cardamon, ginger, cinnamon, lemon peel and salt into a pot.

3 Mix well and bring to a simmer. Cover and put in the oven for 15 minutes.

4 Cut the ling into 3cm chunks then coat lightly in your chosen spices and a little salt.

5 When the rice has cooked for 15 minutes, sit the ling on top of the rice and push down gently to semi-submerge it, then dot the fish with butter. Add the spring onions, cover and return to the oven for another 10 minutes or so until the fish is done.

Serve with a scattering of fresh coriander.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford