for 4 people

Herb stock

1 bunch	coriander, roughly chopped
1 bunch	peppermint, roughly chopped
150 g	baby spinach
4 dl	vegetable bouillon

Rice

300 g

basmati rice

Fish

4	Royal cod fillets (each approx. 150 g)
½ tsp	salt

To serve

2 tbsp	fried onions
1 tsp	garlic powder
½ tsp	salt
a little	pepper
150 g	plain greek yoghurt
½ tbsp	harissa

How it's done

Herb stock

Place half of the herbs and spinach in a pan with the stock, puree. Set aside the remainder of the herbs and spinach.

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Add the rice to the herb stock, bring to the boil. Turn off the heat and leave the rice to fluff up in the pan for approx. 15 mins.; do not remove the lid.

Fish

Place bamboo baskets in a wide pan, fill with water to just below the bottom of the lower basket. Salt the fish and place it in the baskets. Cover and cook over a medium heat for approx. 10 mins.

To serve

Separate the rice with a fork, mix in the fried onions and the reserved herbs and spinach, season to taste. Plate up the rice and fish, combine the yoghurt and harissa, drizzle over the fish.

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