Cranberry Rice Bowl With Turmeric Fish & Sambal Belacan
Serves 4
INGREDIENTS
Turmeric Fish
500g firm white fish fillets, such as threadfin, grouper, or sea bass
1 tsp ground turmeric
¾ tsp salt
½ tsp white pepper
1 Tbsp lime juice
½ Tbsp olive oil
Vegetables
400 g cauliflower florets
½ Tbsp olive oil, for spraying
1/2 tsp salt
½ tsp freshly cracked black pepper, to taste
200g green beans, trimmed and blanched, or another blanched vegetable of your choice
Fresh Sambal Belacan
Makes approximately 8 servings
1 Tbsp shrimp paste (belacan)
12 large red chilies, roughly chop
4 bird’s eye chillies, roughly chop
11/2 tsp palm sugar
¼ tsp salt
Juice of 2–4 limes, or 3–4 calamansi
Zest of 1 kaffir lime or regular lime
11/2 Tbsp water, or just enough to help the stick blender catch
To Serve
600g cooked brown rice
40g dried cranberries
4 eggs, hard- or soft-boiled
20g roasted peanuts, lightly crushed
2 tsp toasted sesame oil
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METHOD
To make the Sambal Belacan (makes 8 servings): Toast the belacan in a dry skillet over medium heat for 2–3 minutes, until fragrant and slightly dry. Roughly chop the chilies and place them in a tall, narrow container with the toasted belacan, palm sugar, salt, lime juice, kaffir lime zest and water. Place a stick blender at the bottom of the container and pulse until you have a slightly coarse, rustic paste. Avoid blending completely smooth. Use about 2 tbsp per bowl, or to taste, and refrigerate the remaining sambal in a clean, airtight container.
For the cauliflower & fish: Toss the cauliflower with a light spritz of olive oil and season with salt and freshly cracked black pepper. Season the fish with turmeric, salt, white pepper, lime juice and olive oil. Preheat the air fryer to 200°C for 5–7 minutes. Lightly spray the basket to prevent sticking. Arrange the fish and cauliflower side by side and air-fry at 200°C for 8–10 minutes, or until the fish is cooked through and flakes easily and the cauliflower is tender with caramelized edges. To assemble: Toss the 40 g dried cranberries through the warm brown rice and plate in your bowl. Top with turmeric fish, roasted cauliflower, blanched green beans and two egg halves. Spoon about 2 tbsp of sambal belacan over the fish, or add to taste. Finish with roasted peanuts and a light drizzle of toasted sesame oil.
Nutrition (Per Serve): Calories 554; total carbohydrate 61.7g; dietary fiber 8g; total sugar 15g; protein 39g; total fat 18.3g; saturated fat 3.9g; cholesterol 243mg; sodium 1082mg.