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Green Cod Rice Skillet

Green Cod Rice Skillet

This Green Cod Rice Skillet features buttery cod fillets perched on top of fluffy spinach flecked basmati rice top with dollops of yogurt, fresh cilantro, and thin slices of hot red peppers.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion coarsely chopped
  • 5 cloves garlic peeled
  • 1 knob fresh ginger peeled
  • 142g (5oz) baby spinach
  • ¼ cup fresh cilantro tightly packed
  • 2 tbsp neutral oil I used canola oil
  • 1 tsp black mustard seeds
  • 1 tsp whole cumin seeds
  • 2 tsp Kashmiri chili powder **
  • 1 1/2 cups basmati rice
  • 2 3/4 cups fish or vegetable stock
  • 1 tsp salt
  • 2 large cod fillets cut in half
  • 1 cup frozen green peas
  • 200g (7oz) green beans cut into 1 1/2-inch pieces
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ⅓ cup full-fat yogurt
  • 2 red pencil hot peppers sliced thin
  • Fresh cilantro leaves for sprinkling

Equipment

  • 1 Large Cast Iron Skillet
  • 1 Food Processor
  • 1 small saucepan

Method
 

  1. Place the onion, garlic, and ginger in a food processor and blitz until a smooth paste forms. Transfer the paste to a bowl and set it aside. 
    1 yellow onion, 5 cloves garlic, 1 knob fresh ginger
  2. Bring a small saucepan of water up to a boil and take it off of the heat. Add the spinach and wait for it to wilt. Drain the spinach and rinse it under cold water.
    142g (5oz) baby spinach
  3. Transfer the spinach to a food processor and add the cilantro. Blitz until a smooth purée forms. Transfer it to a bowl and set it aside as well. 
    ¼ cup fresh cilantro
  4. Pour the oil into a large cast iron skillet. Place over medium heat and add the mustard and cumin seed. Fry until the mustard seed begins to sizzle and pop. Stir in the onion purée and a sprinkle of salt. Sauté until the purée turns a golden color. Stir in the chili powder and sauté for a minute more.
    2 tbsp neutral oil, 1 tsp black mustard seeds, 1 tsp whole cumin seeds, 2 tsp Kashmiri chili powder **
  5. Add the rice to the skillet and toss to coat. Pour in the stock and salt and give everything a good stir. Bring it to a boil and reduce to a spirited simmer. Cook for 5 minutes.
    1 1/2 cups basmati rice, 2 3/4 cups fish or vegetable stock , 1 tsp salt
  6. While the rice is cooking, sprinkle the cod fillets on both sides with salt. Do the same with fresh ground pepper. Set aside.
    2 large cod fillets
  7. Add the spinach purée, green beans, peas, and honey to the skillet. Stir to combine and arrange the fillets on top. Drizzle with the olive oil and cover. Simmer for 7-10 minutes or until the rice is fluffy and the cod flakes easily.
    1 cup frozen green peas, 200g (7oz) green beans, 1 tbsp honey, 1 tbsp olive oil
  8. Take the skillet off of the heat and top with yogurt, hot red peppers, cilantro, and additional Kashmiri chili powder for color. Serve immediately. 
    ⅓ cup full-fat yogurt, 2 red pencil hot peppers, Fresh cilantro leaves

Notes

** If you can't find Kashmiri chili powder, substitute it with paprika with a couple of pinches of cayenne pepper.