The Portly Gourmet

Good food doesn't have to be difficult…

Sprats on a bed of Turmeric and Coriander Rice

Last night sprats were the ingredient of choice.  Now, The Portly Gourmet a massive fan of fried Whitebait and we’d been told that Sprats were very much like large Whitebait.  So with no other information than that we headed to the local fishmonger and grabbed half a kilo.

Sprats in hand, the next problem what can you put with them to make them into a meal?  We scoured the internet looking for Sprats recipes; most simply said flour and fry like you would Whitebait. One suggested making a devilled sauce to go with the fried Sprats. We fancied something more filling and settled on rice.  So Sprats on a bed of Turmeric and Coriander Rice it was, and so simple to do. For this recipe you will need:

  • 500g Sprats
  • Flour for dusting
  • Salt and Pepper
  • 1 cup of rice
  • 2 tsp Turmeric
  • 1 cup Chicken Stock
  • 1 small bunch of Fresh Coriander, finely chopped
  • Oil for frying

First of all, season the flour and dust your sprats until they are fully coated.  Then heat your oil in a pan (we used a wok) and fry off your Sprats in batches of 4 or 5.  Whilst you are frying your sprats, you can boil your rice.  Into the chicken stock add the turmeric and give it a good stir, then add it to your rice.  Bring the rice to boil and then simmer for 10 minutes, then turn off the rice, leaving the lid on until you are ready to serve.  Once all of the sprats have been cooked, portion them out (this recipe should feed 3-4 people or two rather greedy people). Fluff up the rice with a fork and mix in the chopped coriander then serve it all with a side salad of fresh tomatoes and rocket.

 

PG

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This entry was posted on October 12, 2012 by in Blog.
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