For the fish stock, place all of the ingredients in a saucepan, bring the stock to a boil and simmer for 15 minutes.
For the fish and rice, generously oil a large deep-sided frying pan with the oil and place over high heat. Lightly season the fish with salt and pepper, add to the pan and cook until crispy on both side. Remove from the pan, leaving the oil in the pan, and drain and paper towel.
Reduce the heat to medium, return the same pan to the heat, add the onion and cook until just starting to brown.
Add 1½ cups of the stock, the turmeric, cumin and coriander to the pan over medium heat. Add the rice and cook, covered, for 20 minutes, then remove from the heat, and allow to steam.
To make crispy skin, clean skin from sinue and flesh. Pat dry and place skin side up on a baking tray lined with baking paper. Drizzle a little olive oil and rub all over skin, lightly salt and top with another sheet of baking paper and baking tray. Place in oven for approximately 20 mins or until cooked and crispy. Note: the skin will become crispier as it cools.
To assemble, place the rice on a serving platter, break the fish into large pieces and place on top. Top with the nuts and some chopped parsley.
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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