Michel Roux Jr's coriander and ginger baked haddock with scented rice recipe
Delicate and delicious, a perfectly cooked piece of haddock is difficult to resist – and this fresh and flavoursome creation from Michel Roux Jr is as tempting a fish dish as they come.
It may sound fancy, but cooking the haddock 'en papillote' is surprisingly easy: simply wrap the fish fillets in foil or baking paper, then pop into a hot oven for just eight minutes. The result? Half-baked, half-steamed fish that's wonderfully tender and full of flavour.
Served with scented basmati rice and drizzled with a herby, garlicky, ginger and coriander dressing, this healthy Asian-inspired recipe is guaranteed to get your senses tingling. Plus, it's so straightforward to make it can be on the table in little more than half an hour.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 2 Norwegian haddock fillets (around 160 g each)
- 160 g basmati rice
- 1 tsp salt
- 1 bay leaf
- 1 cinnamon stick
- 1 bunch coriander
- 1 piece ginger (approx. 4 cm)
- 1 clove garlic
- 1 tbsp light soy sauce
- 1 lime, juiced
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 large shallot, very finely sliced
- 2 Norwegian haddock fillets (around 160 g each)
- 5.6 oz basmati rice
- 1 tsp salt
- 1 bay leaf
- 1 cinnamon stick
- 1 bunch coriander
- 1 piece ginger (approx. 4 cm)
- 1 clove garlic
- 1 tbsp light soy sauce
- 1 lime, juiced
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 large shallot, very finely sliced
- 2 Norwegian haddock filets (around 5½ oz each)
- 5.6 oz basmati rice
- 1 tsp salt
- 1 bay leaf
- 1 cinnamon stick
- 1 bunch cilantro
- 1 piece ginger (approx. 1½ in)
- 1 clove garlic
- 1 tbsp light soy sauce
- 1 lime, juiced
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 large shallot, very finely sliced
Details
- Cuisine: Asian-inspired
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Rinse the rice, then tip into a saucepan. Add the salt, bay leaf and cinnamon stick.
- Pour in 260ml water, set over a medium-high heat and bring to the boil. Reduce the heat to a very low simmer and cover the pan with a tight-fitting lid. Cook for 15 minutes, then take off the heat and leave undisturbed for 5 minutes. Run a fork through the rice to fluff up.
- Meanwhile, remove the coriander (cilantro) stalks, roughly chop and set aside. Finely chop the leaves and transfer to a bowl. Grate the ginger and garlic, add to the bowl with the coriander (cilantro) leaves, then mix in the soy sauce, lime juice and both oils to make a dressing.
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Place a pair of 20 x 30cm (8 x 12in) sheets of foil or baking paper (parchment) on a baking tray (baking sheet) and sit a haddock fillet in the centre of each. Sprinkle over the very finely sliced shallot and some of the chopped coriander stalks.
- Fold over the foil or baking paper (parchment) to make a tightly closed parcel. Cook in the preheated oven for 8 minutes.
- Once cooked, either eat the fish straight out of the parcel or transfer to a plate. Drizzle with the dressing and serve with the fluffed-up rice.
Adapted from a recipe by Michel Roux, in partnership with Seafood from Norway. Image courtesy: Norwegian Seafood Council.
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