Fish and Rice is Twice as Nice

Classic ways to put fish and rice together, with a minimum of fuss and expense, include risottos, curries and, for the more adventurous, sushi. There are also many different types of rice available to compliment these dishes - basmati, wild rice, long and short grain types. Basmati, traditionally associated with curries, is also excellent in risottos and wild rice, whether on its own or mixed with brown rice, provides a tasty 'nutty' compliment to almost any fish dish.

"Whatever You've Got" Risotto
(Serves 2-3)

500g of skinned white fish fillets
6-8 medium sized mushrooms, peeled and finely chopped
1/2 cup dry white wine
1 cup short grain rice
2 cups chicken stock
2 large knobs of butter (approx. 60g)
1 chopped onion
1 teaspoon crushed garlic salt and pepper
1 cup grated cheddar cheese (optional)

Use just about any white fish for this one - even tinned Australian salmon in an emergency!

Method

Saute onion and garlic in a good sized pan for a few minutes. Stir in rice and wine. Slowly add the stock, stir well and add the salt, pepper and mushrooms. Cook for around 15 minutes until the rice is soft. Place the fish fillets on top of the rice, cover pan and cook for 5 to 10 minutes, depending upon the thickness of the fillets. When the fish is cooked, break it up with a fork and mix in with the rice. As a final touch, transfer to a heatproof dish, grate cheese on top and put under a grill until the cheese has melted.

Looks messy but tastes great!

Creole Shrimp with Wild Rice
(Serves Two)

This New Orleans-style dish tastes equally good with WA prawns and is adapted from an "An American Sampler II", by the American Women's Club of Perth. Wild rice was originally cultivated by the North American Indians.

At least 2 cups of raw prawns (cleaned)
4 large knobs of butter (approx 120 g)
1 small onion, finely chopped
1 small green capsicum
1 teaspoon crushed garlic
8 green olives, stoned and finely chopped
1 tin of tomatoes
1 bay leaf
Pinch of dried tbyme
Pinch of cayenne pepper
2 teaspoons of parsley, chopped
2 teaspoons of brown sugar
Salt (to taste)
1 cup wild rice or brownlwild rice mixture

Method

Simmer onion, olives, cayenne and garlic in the butter over a low heat for about two minutes. Core and de-seed the capsicum, chop and add to the mixture. Add chopped tomatoes, bay leaf, thyme, parsley, brown sugar and salt and gently simmer for about an hour, until you are left with a thick sauce-like mixture.

After you have started to cook your mixture, begin your boiled rice. If wild rice seems expensive, brown rice/wild rice mixtures can be purchased more cheaply.

Stir raw prawns into mixture and simmer for around 10 minutes, making sure it is well heated. Serve on a bed of rice, accompanied with a glass of chilled white burgundy or a cold beer.

Sushi Rice Rolls
(Serves Four plus)

The Japanese cuisine Sushi food based around raw fish and rice - is growing in popularity around Australia. Many fish varieties, such as raw tuna and garfish, are suitable, but they must be fresh. You can usually find the other main ingredients, such as rice vinegar, nori seaweed sheets and wasabi horseradish mustard paste, at an Asian grocery store.

Cooked prawns, avocado, cucumber, carrot (cut into fine strips) are also delicious in sushi.

Easy to make, sushi is healthy, nutritious and refreshing during hot summer days.

3 1/2 cups short grain rice
4 cups water
5 tablespoons rice vinegar
5 tablespoons white sugar (or 2 of honey)
3 teaspoons salt
Saucepan with tightly fitting lid
nori sheets
wasabi paste
Small amount of cucumber or avocado, cut into strips
Small amount of raw tuna, salmon, garfish, snapper etc (say, 100 g each) cut into strips

Method

Wash rice in a colander under running water and allow to drain for 45-60 minutes. Mix the rice vinegar, sugar and salt

in a small non-aluminium saucepan and heat gently, stirring until the sugar and salt are dissolved. Allow to cool.

Tip rice and water into a saucepan and cover. Bring to the boil and boil on a high heat for two minutes.

Reduce the heat slightly and boil for a further five minutes, then reduce heat to low and cook gently for 15 minutes, or until all the water has been absorbed. Remove pan from heat, replace lid and allow to stand for 15 minutes.

Tip the rice into a large shallow dish and spread it out, separating the grains. Slowly add the vinegar mixture , stirring, until there is sufficient to moisten the rice, without making it soggy. Cover the rice with a cloth while working.

To make sushi rolls, spread a sheet of nori flat on the benchtop, spread on a layer of rice, add a smear of wasabi and top with raw tuna or garfish strips, or cucumber or avocado strips. Roll up firmly, secure ends by wetting the edge of the nori and cut into short lengths (1-2 cm long).

Arrange the slices on a small plate and serve with a dipping sauce made by mixing 1 1/2 tablespoons of fresh chopped ginger with 1/4 cup of soy sauce.