Whole roasted fish with orange and cinnamon on yellow rice with caramelised onions
Only buy the freshest fish when you prepare this recipe.
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Loading... 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.