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Ingredients

300g brown rice
1/4 cup (60ml) vegetable oil
3 baby eggplants, chopped
1 large onion, thinly sliced
1 tablespoon ground coriander
2 long red chillies, seeds removed, thinly sliced
1 bunch English spinach, roughly shredded
Zest and juice of 1 lemon
1 cup mint leaves
4 skinless blue-eye fillets (about 180g each)
Extra lemon wedges, to serve

Method

Step 1 Cook rice in a pan of boiling salted water according to packet instructions. Drain.
Step 2 Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add eggplant and cook, stirring, for 3-5 minutes until golden. Turn heat to medium-high, add onion and stir for 5 minutes until onion is lightly caramelised. Add ground coriander and chilli and stir for 1 minute. Add drained rice, spinach and 1/4 cup (60ml) boiling water and cook, stirring, for 2 minutes or until spinach wilts. Season, then stir in lemon zest, juice and mint.
Step 3 Heat a large pan on medium-high heat. Rub fish with remaining oil, season with salt and pepper, then cook for 3 minutes each side until cooked to your liking. Serve fish with rice and lemon.

Eggplant, mint and chilli rice with blue eye

How to make Eggplant, mint and chilli rice with blue eye

Ingredients

Method