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Christine Manfield

Pan-fried Snapper fillets with steamed rice and chilli jam

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Stir
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By Christine Manfield

Published 2001

  • About

Ingredients

  • 200 g/6½ oz jasmine rice, washed
  • cold water
  • 2 teaspoons

Method

  1. Put rice in a saucepan and add enough cold water to measure 4 cm/1½ in over rice. Cover with a lid and cook on moderate heat for about 15 minutes, or until water has been absorbed a

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