Leek rice with fish fillet

Name: Leek rice with fish fillet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium-sized leeks (leek); 6 TABLESPOONS Oil; 1 package (250 g) Basmati Rice; 1/2 l clear broth (instant); 600 g Redfish fillet; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 3 TABLESPOONS Soy sauce; 2 TABLESPOONS Tomato Ketchup; 1-2 TABLESPOONS Wine vinegar; 2 TEASPOONS Cornstarch; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon slices

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 medium-sized leeks (leek)
6 TABLESPOONS Oil
1 package (250 g) Basmati Rice
1/2 l clear broth (instant)
600 g Redfish fillet
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
3 TABLESPOONS Soy sauce
2 TABLESPOONS Tomato Ketchup
1-2 TABLESPOONS Wine vinegar
2 TEASPOONS Cornstarch
7-10 Tbsp white pepper
7-10 Tbsp Lemon slices

Directions

1
Clean, wash and cut the leek into rings. Heat 2 tablespoons of oil. Steam leek, remove. Fry the rice in the frying fat, deglaze with broth. Let it swell for about 20 minutes at low heat.
2
Wash the fish, cut it into pieces, sprinkle with lemon juice and let it steep a little. Dab fish pieces dry with kitchen paper, salt and fry in the remaining hot oil for about 5 minutes. Keep warm.
3
Add 5 tablespoons of water, soy sauce, ketchup and vinegar. Stir starch with a little cold water until smooth and thicken the sauce with it. Bring to the boil again. Season to taste with salt and pepper.
4
Fold the leek into the rice, put it on plates and arrange the fish pieces on top. Cover the fish with sauce. Serve garnished with halved lemon slices.