Fried fish fillet with coconut-mango sauce and wild rice mixture
easy
25 mins
25 mins
Ingredients
- 200 g Long grain wild rice mixture
- 7-10 Tbsp Salt
- 400 g Broccoli
- 4 Redfish fillets (approx. 200 g each)
- 7-10 Tbsp juice of 1/2 lemon
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml, 230 g) Mango fruit in slices
- 1 small onion
- 2-3 TABLESPOONS creamy coconut milk
- 1 pinch Sugar
- 20 g Coconut chips
- 7-10 Tbsp Mango columns
Directions
- 1
Cook the rice in boiling salted water for about 20 minutes. Clean and wash broccoli and divide into small florets. Add to the rice about 8 minutes before the end of the cooking time and cook. Wash the fish, dab dry and sprinkle with lemon juice. Heat 2 tablespoons of oil in a frying pan and fry the fish fillets in it on both sides over medium heat for 4-5 minutes.
- 2
Season with salt and pepper. Drain the mangos and measure 100 ml of juice. Puree half of the mango slices with a blender. Cut the remaining mangos into pieces. Peel and finely chop the onion. Heat the remaining oil and fry the onion in it. Deglaze with mango puree and mango juice and bring to the boil. Add the mango pieces and heat them up. Season to taste with coconut milk, salt, pepper and sugar. Lightly roast the coconut chips in a pan without fat and allow to cool slightly.
- 3
Heat the remaining oil and fry the onion in it. Deglaze with mango puree and mango juice and bring to the boil. Add the mango pieces and heat them up. Season to taste with coconut milk, salt, pepper and sugar. Lightly roast the coconut chips in a pan without fat and allow to cool slightly. Drain rice and broccoli if necessary and arrange on plates together with fish fillet and mango sauce. Sprinkle with coconut chips and garnish with mango slices as desired and serve
Nutrition Facts
570 kcal
54 g
19 g
45 g
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