Malayan Fish

Ingredients

  • 3 tablespoons long-grain rice
  • 450-500g boneless, skinless fish fillets (eg gurnard, tarakihi)
  • 50g butter
  • 50g flour
  • 2 teaspoons curry powder, or to taste
  • 2 teaspoons chutney, eg tomato relish
  • small can pineapple pieces, drained
  • 150ml reserved fish stock
  • 450ml milk
  • salt and pepper
  • juice of half a lemon
  • 2 eggs, hard boiled, peeled and sliced

Method

  1. Cook rice in the usual manner
  2. Gently poach fish in a little water. Remove fish, reserving 150ml of stock
  3. Flake cooked fish
  4. Melt butter in a saucepan; stir in flour and mix well
  5. Add curry powder, chutney and pineapple
  6. Gradually stir in fish stock and milk; stir until sauce boils and thickens
  7. Add fish, rice, salt and pepper, lemon juice and eggs
  8. Pour into a casserole dish and bake at 180 degrees C for about 30 minutes

Notes

Serve alone, or with a green leafy salad and fresh bread Can add a few drops of soy sauce and tobasco sauce to taste, before baking