Fresh fish fillets, Basmati curry rice and tomato salad with fresh basil
40 mins
40 mins
Ingredients
- 1 fresh tilapia fillet
- 1 fresh Victoria perch fillet
- 1 fresh salmon fillet
- 7-10 Tbsp Olive oil
- 150 g Basmati Rice
- 6 Tomatoes
- 7-10 Tbsp Dried herbs: parsley, chives, oregano
- 7-10 Tbsp Unground caraway
- 7-10 Tbsp Fresh basil leaves
- 7-10 Tbsp Fresh dill
- 7-10 Tbsp Ground curry
- 7-10 Tbsp Soy sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- A pinch Sugar
- 7-10 Tbsp fresh lemon juice
Directions
- 1
Put rice into boiling water and cook until firm to the bite or soft, depending on taste. Prepare tomato salad at the same time: Wash and slice the tomatoes and put them already on the plates. Season with some parsley, chives, oregano, caraway, fresh dill, salt, pepper and a pinch of sugar.
- 2
Sauté the tilapia, victoriabarsch and salmon fillets in a pan with a little olive oil until crispy. Season with dill, salt and pepper as required.
- 3
When the rice is cooked to perfection, pour off the water, add the ground curry and fresh dill, stir and leave to stand briefly to allow the flavour of the spices to develop.
- 4
Cut the fish fillets in half and arrange the desired portions on the plate. Drizzle some lemon juice over the fish as required and pour soy sauce over the rice, sprinkle herbs over it, season with salt and pepper.
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