- 2 barramundi fillets
- 2 cous cous bags
- 1 paprika sachet
- 1 ATLAS hawaij spice mix bag
- 1 turmeric sachet*
- 1 capsicum
- 2 carrots
- 1 orange
- 1 zucchini
- 1 brown onion
- 1 garlic clove*
- 1 coriander bunch*
Pantry staples: White sugar, olive oil, salt
Allergens: Onion, wheat, garlic, gluten, fish
Specialised equipment: Zester/microplane
Chef's note: Balancing the flavours of this dish is important. Add salt to intensify the flavour, add sugar to bring sweetness to the dish and add olive oil to give a rich yet fresh flavour.
* Use half of the turmeric provided.
* Garlic and coriander are to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Read the recipe carefully before you begin. Boil the kettle. Wash the vegetables. Cut the capsicum and zucchini into 2cm pieces. Cut the carrot into 1cm pieces. Finely dice the onion. Zest the orange then cut the flesh into pieces the same size as the zucchini. Mince 1 garlic clove* per 2 people. Finely chop 2 teaspoons of the coriander leaves and stems* per person. If attached, finely chop 1-2 coriander roots per 2 people. Pick some of the coriander leaves.
2. Coat the fish
Cut the fish into large cubes and lightly coat with the turmeric*. You only need a small amount to colour and flavour the dish.
3. Cook the vegetables
Heat a splash of olive oil in a saucepan over medium heat. Add the onion and carrot and cook for 2 minutes or until they start to soften. Add the capsicum and zucchini and cook for a further 4 minutes or until the vegetables start to soften.
4. Add the spices
Add the garlic, paprika, hawaij spice mix and ½ a cup of water per person. Stir to combine and bring to a gentle simmer for 3 minutes or until the vegetables are mostly cooked through. To balance flavours of this dish, begin by seasoning with 2 teaspoons of olive oil per person, a pinch of salt and a pinch of sugar. Taste and adjust seasoning if required.
5. Add the fish
Stir through half of the orange zest and half of the chopped coriander leaves and stems. Nestle the fish into the stew and cook for 4 minutes, lid on, or until the fish is cooked through.
6. Cook the cous cous
Meanwhile, combine the cous cous with equal amounts of boiling water into a bowl. Cover with a clean tea towel and set aside to cook for 5 minutes. Once cooked, use a fork to fluff the cous cous. Add the remaining orange zest and chopped coriander. Season with olive oil and salt to taste.
7. To serve
Pack the cous cous in a small bowl then turn the bowl onto each serving plate to create a mound. Serve with the fish stew, orange pieces and coriander leaves.