Fish ‘n’ Rice Supper

Serving Time icon
Portions : 4
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Total Time : 20 mins


  • 195g can Green Giant Sweet Corn, drained
  • 25g butter
  • 1 medium onion
  • 1 tsp medium curry powder
  • 225g easy-cook long grain rice
  • 450ml hot fish or vegetable stock
  • 350g skinless cod loin or haddock fillet
  • 150g broccoli florets
  • 2 tomatoes, skinned and chopped
  • Grated zest and juice 1 lemon
  • Chopped chives or parsley
  • Deep frying pan with lid

This is a very simple dish to make and one that children will love as the fish is mixed into the rice, so there are no nasty bones to contend with.


  1. Heat the frying pan, add butter and when melted add onion and cook over 3-4 minutes to soften. Stir in the curry powder and cook briefly.
  2. Add the rice and then the hot stock, simmer, covered for 10 minutes. Meanwhile cut the fish into small chunks and trim the broccoli florets so they are small pieces.
  3. Gently stir in the fish, broccoli, sweet corn and tomatoes and cook for 5 minutes until the fish and rice are done. Stir in the lemon zest, juice and fresh herbs
  4. Season if needed.


  • For an extra treat you can add some peeled prawns.