2/3 cup orange juice
1/3 cup dry sherry
2 teaspoons curry powder or 1 tablespoon curry paste
1 teaspoon grated fresh ginger
4 sea perch or other fish fillets (about 800-900g)
2 teaspoons cornflour

To serve:
1½ cups (300g) long-grain white rice, steamed
8 large broccoli florets, steamed or microwaved

Methods/steps

1. Place orange juice, sherry, curry powder or paste and ginger in a large deep frying pan. Stir well.

2. Place fish in a single layer in the poaching liquid and spoon a little over each fillet.

3. Cover and cook over medium heat for about 6-8 minutes or until fish flakes easily when tested with a fork. Remove fish and keep warm.

4. Blend cornflour with a little water, add to poaching liquid. Stir until boiling and slightly until thickened

5. Arrange rice on a plate, place fish on top and spoon sauce over. Add broccoli and serve.

Additional Tips

Preparation time: 7 mins Cooking time: 15 mins

Nutrition per serve:
1920 Kilojoules (459 Calories), 2g fat (including 0.3g saturated fat), 65g carbohydrate (including 4g sugars), 4g fibre and 154mg sodium. Read our nutrition rating system.