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  • Recipes

  • Mixed Asparagus Tamarind Rice with Plaice

Mixed Asparagus Tamarind Rice with Plaice

Mixed Asparagus Tamarind Rice with Plaice

By OcadoLifePublished on 28 April 2025For an elegant lunch or dinner, you can’t go wrong with this Mixed Asparagus Tamarind Rice with Plaice. The rice makes a flavour-packed meat-free main in its own right, but it’s also lovely as a side to meat or fish. When white asparagus is out of season, you can use all green, or try green beans, mangetout or Tenderstem broccoli.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 400g asparagus spears (we used a mix of white and green), trimmed
  • 3 tsp olive oil, plus 1 tbsp
  • ½ tsp sea salt flakes
  • 1 (130g) jar tamarind paste
  • 2 (250g) packs ready-cooked basmati rice
  • 25g dill, fronds picked and finely chopped
  • 15g mint, leaves picked and finely chopped
  • 25g chives, finely chopped
  • 50g crispy onions
  • 2 knobs (approx.) unsalted butter (optional)
  • 4 plaice fillets
  • 1 lemon, cut into wedges, for squeezing

Method

  • Step 1

    Place a griddle pan over a high heat. Toss the asparagus 1 tsp oil and griddle in batches for 2-3 mins, until lightly charred. Leave to cool a little, then cut half the spears at an angle into 3-4 cm lengths, leaving half of them whole. Toss in a bowl with the salt and some black pepper; set aside.

  • Step 2

    For the rice, heat 2 tsp oil in a pan over a medium-high heat. Add the tamarind paste and cook for 3-4 mins, stirring, until thickened. Stir in the rice and cook for 2-3 mins to warm through, stirring every so often. Remove from the heat.

  • Step 3

    In a serving dish, layer up the rice, asparagus, dill, mint and chives, and crispy onions, alternating between the ingredients until everything is used up, finishing with the asparagus, herbs and onions.

  • Step 4

    For the plaice, heat the remaining oil and butter (if using) between 2 large frying pans. Season the plaice; cook, skin-side down, over a medium heat for 2 mins, then turn and cook for 30 secs-1 min more until opaque. Serve the fish with the rice and lemon wedges for squeezing over.