Whole roasted fish with orange and cinnamon on yellow rice with caramelised onions | Spekko Rice
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Whole roasted fish with orange and cinnamon on yellow rice with caramelised onions

Whole roasted fish with orange and cinnamon on yellow rice with caramelised onions

Only buy the freshest fish when you prepare this recipe.

  • Serves: 8
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    3 x 2,5 – 3 kg whole hake, gutted and cleaned, fins trimmed
    45 ml (3 tbsp) orange marmalade
    125 ml (1/2 cup) olive oil and more for brushing
    6 oranges, medium size, sliced into thin rounds
    125 ml (1/2 cup) freshly squeezed orange juice
    30 ml (2 tbsp) cinnamon
    zest of 1 orange
    heads of garlic

    Rice
    5 cups Spekko Long Grain Parboiled Rice
    45 ml (3 tbsp) turmeric

    Curried onion
    30 ml (2 tbsp) olive oil
    5 ml (1 tsp) garam masala
    1 kg onions, cut into thin rings
    15 ml (1 tbsp) brown sugar

Method

    1.Preheat oven to 200 °C.
    2.Sprinkle the heads of garlic with a little oil. Wrap in tinfoil, and bake for 30 – 40 minutes).
    3.Rinse the fish under cold water and pat dry. Rub each inside and out with salt. Lay the fish on an oiled baking tray.
    4.Open inside of each fish and rub with a tablespoon of marmalade.
    5.In a small bowl, whisk together 5 tablespoons olive oil, press out the garlic pulp, orange juice, zest and cinnamon. Pour half over the fish.
    6.Lay the orange slices over the fish and brush lightly with oil. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking.
    7.Cook rice as per the instructions on the pack, adding the turmeric in your cooking water.
    8.In a pan heat olive oil, add masala, onions and brown sugar. Sauté until onions are soft and caramelised.
    9.Serve fish on a platter on a bed of rice topped with onions. Drizzle with pan juices.

    From the Spekko kitchen
    Use any white fish for this dish.
    As your fishmonger for advice on the type of fish to use.
    Always use a reputable supplier.
    Do not re-freeze fish and eat on the day of purchase.