Tandoori Fish with Green Chili Rice

Ingredients

• 4 salmon fillets (150 g each)
• 3 tbsp tandoori paste (15 g each)
• 4 tbsp peanut oil
• 6 green chili peppers
• 200 g Sugar snap peas
• 2 beetroot bulbs
• 3 Carrots
• 250 g Basmati rice
• 1 tbsp clarified butter (15 g)
• salt to taste
• 0.5 bunch cilantro (10 g)
• 2 Organic Limes

Instructions

1. 1.

   Wash and pat dry the fish fillets. Mix tandoori paste with 2 tbsp peanut oil and brush over the fillets. Wash, deseed, and finely chop the green chilies. Trim and wash the sugar snap peas, then cut diagonally into pieces.

2. 2.

   Peel the beetroot and carrots and slice or shave into thin strips. Toss with 1 tbsp oil and spread on a parchment-lined baking sheet in four dollops. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 10 minutes to start cooking. Place the fish fillets on top of the vegetable strips and bake for another ~15 minutes.

3. 3.

   Meanwhile, toast the rice in clarified butter over medium heat for about 2 minutes. Add the green chilies and pour in ~400 ml water. Bring to a boil, season with salt, cover and simmer over low heat for ~15 minutes. In the remaining oil, sauté the sugar snap peas for 1–2 minutes on medium heat.

4. 4.

   Wash and dry the cilantro, removing stems. Rinse limes under hot water, pat dry, grate the rind, and cut into wedges. Arrange the vegetable strips, sugar snap peas, and fish fillets on plates. Garnish generously with fresh cilantro leaves and serve with lime wedges alongside the rice.