Prep time: 15 minutes, plus 15 minutes freezing | Cooking time: 1 hour – GF
What you need:
- 440g (2 cups) brown rice
- 4 barramundi fillets, about 200g each, skin on
- 2 tablespoons coconut oil
- 1 garlic clove, finely chopped
- 150g Peruvian groundcherries (Inca berries)
- 2 teaspoons tamarai (gluten-free soy sauce)
- 2 large kale leaves, thinly sliced, stalks removed (about 2 cups)
- 2 tablespoons toasted sesame seeds
- Lemon wedges, to serve
Miso Coriander Dressing
- 145g white (shiro) miso
- 90g or 1/3 cup tahini
- 2 tablespoons finely chopped coriander leaves
- Put the rice in a saucepan with 1 litre of water and bring to the boil over high heat. Reduce the heat to as low as possible, cover with a tight-fitting lid and cook for 45 minutes. Remove from the heat and stand, covered for 10 minutes. Do not lift the lid during cooking.
- Meanwhile, make the dressing to use as a marinade. Combine all of the dressing ingredients in a bowl. Add the fish, turn to coat and allow to marinade for 15 minutes.
- Heat 1 tablespoon of the coconut oil in a large nonstick frying pan over medium-high heat. Add the fish, skin-side down, and cook without moving for 10-12 minutes. Turn over and cook for another 5 minutes or until just cooked through. The cooking time will vary depending on the thickness of the fish. Remove from the pan and rest.
- Heat the remaining tablespoon of coconut oil in a separate frying pan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant, then add the brown rice and stir for 2-3 minutes until heated through. Add the Peruvian ground cherries and tamari and the cook for another 2 minutes, then stir in the kale, season with salt and pepper and cook for another minute or until the kale is wilted and heated through. Sprinkle the miso barramundi with the sesame seeds and serve immediately the warm brown rice and lemon wedges.
Note: Miso is fermented soy beans. It supports the digestive system with beneficial bacteria, and has plenty of protein and other nutrients as well.