Googie’s Kitchen presents Spicy Steamed Fish Risotto

Spicy Steamed Fish Risotto

There are times when I stand at the kitchen cupboards or fridge trying to decide what to eat. With the ingredients I have in my fridge I will often find a good meal for us all to eat. On this occasion I had fish, tomatoes, courgette, spring onions, ginger, turmeric and garlic in the fridge. In the cupboards, I had the oregano, quinoa, salt and pepper. These ingredients were enough for me to cook a delicious dinner.

Plus I wanted to try and make this with as little kitchen equipment as possible too. Monday is normally a fish night in our house but it’s also a yoga night as well. Due to the situation, my yoga class is now online but I still need quick, easy and as less washing as possible. Although there are 9 pieces of equipment on the list below most of these I used and put into the dishwasher before the end of the cooking process. It makes my life so much easier if there’s less to wash up at the end of a meal. This was a simple but tasty dish we all enjoyed. We hope you enjoy it too. Below is a video and recipe for you.

Spicy Steamed Fish Risotto

What’s your favourite quick fish dish? Let me know in the comments below and please don’t forget to like, comment and subscribe.

Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity.

Equipment needed

  • Sieve
  • Sharp knife
  • Chopping board
  • Fine grater
  • Coarse grater
  • Large saucepan and lid
  • Colander to fit inside the saucepan
  • Teaspoon
  • Stirring spoon


  • Cod or any white fish x 500g
  • Spring onions x 1 bunch 8 – 10
  • Courgette x 1
  • Small tomatoes x 250g
  • Ginger x 1 inch piece
  • Turmeric x 2 centimetre piece
  • Garlic x 2 – 4 cloves
  • Mild, medium or hot chilli powder x 1 tsp
  • Oregano x 1 tsp
  • Coconut cream x 100mls
  • Vegetable or Chicken Stock x 600mls
  • Quinoa or rice x 300g
  • Salt and pepper to taste
  • Coriander x 1 handful
  • Kale x 2 handfuls
  • Oil for the saucepan


  • Wash the quinoa through twice in a sieve and set aside.
  • Chop up the coriander and set this aside.
  • Remove the tops and the tails from the spring onions.
  • Roughly slice the onions and set aside.
  • Peel the courgette and then grate it on the coarse grater.
  • Cut the tomatoes in half and set these aside.
  • Grate the ginger and turmeric on the fine grater.
  • Now peel and slice the garlic and set these aside too.
  • Put the saucepan on the hob and add oil to the base.
  • When the pan is hot, add in the spring onions and fry until they become soft.
  • Next add in the garlic and fry for a further few minutes.
  • If the garlic starts to stick or brown too quickly, turn the heat down and add a little bit of water.
  • Now add in the courgettes and tomatoes and fry these for a few minutes.
  • Once all the ingredients start to soften, add in the ginger, turmeric and oregano and continue to fry for another minute or so.
  • Add in the quinoa and fry for another minute.
  • Then pour over the vegetable or chicken stock.
  • Add in salt and pepper to your tastes.
  • Pour enough stock to cover the quinoa and then about 2 centimetres above that.
  • Turn the heat back up and bring all the ingredients to the boil.
  • When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
  • Put the colander on top of the saucepan and place the fish in the colander skin side down.
  • Then place the lid inside the colander to produce a steaming effect.
  • The fish will take a quicker time to cook than the quinoa.
  • After about 10 minutes or so check the fish and if it breaks away easily from itself it’s cooked.
  • If it doesn’t break away easily, leave it for a further few minutes.
  • When it’s cooked, remove from the hob and set aside to cool.
  • Put the lid back on the quinoa and let it continue to simmer.
  • Once the fish has cooled, remove any skin or bones and roughly break apart with your hands.
  • If there is a little bit of water in the saucepan with the quinoa, start to stir it until all the water disappears.
  • Once the water in the pan dissolves, add in the fish and the kale and chopped coriander.
  • Add in the coconut cream and continue to stir it though the risotto.
  • Then serve and enjoy.
Spicy Steamed Fish Risotto

Spicy Steamed Fish Risotto was a hit with my husband Howard but my son Ted was not so sure. Normally he likes fish anything but I don’t think he was keen on the spices in this dish. Howard enjoyed it though as he told me during the meal that he thought it was delicious. It was a great easy Monday night dinner that took less than an hour to prepare and cook. Plus it was full of flavour too. However you decide to eat this meal, as always, please enjoy.