Caribbean rice salad

Name: Caribbean rice salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Long grain rice & wild rice; 4 (approx. 600 g) Redfish fillets; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 can(s) (425 ml) kidney beans; 1/2 (approx. 300 g) Perennial celery; 2 untreated limes; 1 red chilli pepper; 2 TABLESPOONS demerara sugar; 6 TABLESPOONS Oil; 75 g Flour; 1-2 TEASPOONS Sweet peppers; 7-10 Tbsp Pepper; 20-30 g Butter or margarine; 4 leaves Rocket salad; 7-10 Tbsp Lime

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Long grain rice & wild rice
4 (approx. 600 g) Redfish fillets
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 can(s) (425 ml) kidney beans
1/2 (approx. 300 g) Perennial celery
2 untreated limes
1 red chilli pepper
2 TABLESPOONS demerara sugar
6 TABLESPOONS Oil
75 g Flour
1-2 TEASPOONS Sweet peppers
7-10 Tbsp Pepper
20-30 g Butter or margarine
4 leaves Rocket salad
7-10 Tbsp Lime

Directions

1
Add rice to approx. 550 ml boiling salted water, cover and simmer over low heat for 18-20 minutes. Wash fish fillets, dab dry and cut in half. Sprinkle fillets with lemon juice, season with salt and cover and chill. Pour beans into a sieve, rinse briefly under cold water and drain. Clean and wash the celery and put some celery green aside for garnishing. Cut the celery stalks into thin slices.
2
Drain the rice, put it in a bowl and let it cool down. Wash the limes thoroughly and peel the skin off one lime with a julienne lime chiseler in fine strips. Squeeze the limes. Cut chilli pepper lengthwise, remove seeds and wash. Chop the pod finely. Mix 6 tablespoons lime juice and brown sugar well. Add the chilli, lime zest and salt and fold in the oil. Mix the vinaigrette with lukewarm rice, beans and celery and let it soak through. Season flour with paprika and a little pepper. Heat the fat in a large pan. Turn fish fillets in flour.
3
Mix 6 tablespoons lime juice and brown sugar well. Add the chilli, lime zest and salt and fold in the oil. Mix the vinaigrette with lukewarm rice, beans and celery and let it soak through. Season flour with paprika and a little pepper. Heat the fat in a large pan. Turn fish fillets in flour. Fry in hot fat for 2-3 minutes on each side. Wash and drain the lettuce leaves. Garnish small plates with one salad leaf each. Season rice salad with salt and arrange on the plates. Place fried fish fillets on top and serve garnished with lime pieces and celery green
4
Fry in hot fat for 2-3 minutes on each side. Wash and drain the lettuce leaves. Garnish small plates with one salad leaf each. Season rice salad with salt and arrange on the plates. Place fried fish fillets on top and serve garnished with lime pieces and celery green
5
Waiting time approx. 20 minutes