Recipe for Creamy Fish Risotto 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE RISOTTO ----------------
2 tbl Sunflower oil
1 x Onion, finely chopped
1 tsp Turmeric
2 x Cloves garlic, finely chopped
320 gm JS arborio risotto rice
1 tbl Fish sauce
450 ml Hot water, (3/4 pint)
1 x 410 gram can evaporated milk
1/2 x 15 g pack fresh thyme, finely chopped
1/2 x Lemon, juice of
Salt and freshly ground black pepper
----------------- FOR THE FISH ----------------
400 gm Coley fillets, (13oz)
Instructions:
Instructions: For the risotto, heat the oil in a large pan, add the onion and cook until it is softened.

Add the turmeric, garlic and rice and cook for 1-2 minutes.

Pour in the fish sauce and water, cook gently until the liquid is absorbed, approximately 5-7 minutes.

Add the evaporated milk, thyme, lemon juice and season to taste, cook for a further 5-7 minutes until the liquid is absorbed.

Meanwhile panfry the fish fillets in the butter for approximately 5 minutes on each side until golden brown. Serve on top of the risotto

Notes Can be served with a herb salad.

NOTES : The creamy risotto makes an ideal base on which to serve fillets of fish with herby toppings.

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