Fried fish on bean-rice salad

Name: Fried fish on bean-rice salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Wild rice mixture; 7-10 Tbsp salt, pepper; 1 can(s) (425 ml) Kidney Beans; 1/2 Perennial celery; 1 red chilli pepper; 3 Limes; 2 TABLESPOONS sugar (e.g. browner); 8 TABLESPOONS Oil; 600 g Redfish fillet; 5-6 Tbsp Flour; 7-10 Tbsp Salad leaves and untreated lime

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Wild rice mixture
7-10 Tbsp salt, pepper
1 can(s) (425 ml) Kidney Beans
1/2 Perennial celery
1 red chilli pepper
3 Limes
2 TABLESPOONS sugar (e.g. browner)
8 TABLESPOONS Oil
600 g Redfish fillet
5-6 Tbsp Flour
7-10 Tbsp Salad leaves and untreated lime

Directions

1
Put the rice in a good 400 ml of boiling salted water. Cover and cook over low heat for about 20 minutes
2
Rinse and drain the beans. Clean, wash and slice the celery
3
Carve the chilli pepper lengthwise, remove the seeds, wash and chop finely. Squeeze the limes. Mix juice, except for 2 tablespoons, chilli, salt and sugar. Whip 6 tbsp. of oil into the mixture.
4
Drain rice if necessary. Mix with beans, celery and the salad dressing and let it stand for about 1 hour
5
Wash the fish, pat dry and cut into 4 pieces. Sprinkle with 2 tablespoons lime juice. Season with salt and pepper and turn in flour. Fry in 2 tablespoons of hot oil on each side for 3-4 minutes. Arrange everything, garnish
6
Drink: mineral water