Pangasius fillet with carrot crust for risibisi

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 200 g Basmati Rice
  • 7-10 Tbsp Salt
  • 150 g frozen peas
  • 4 deep-frozen pangasius fillets (à approx. 125 g)
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Flour
  • 1 Carrot
  • 80 g Gouda cheese
  • 4 Stem(s) Marjoram
  • 2 TABLESPOONS Sunflower oil

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Add the peas about 5 minutes before the end of the cooking time. Drain the rice and let it drain. Wash fish, dab dry, season with salt and pepper, turn in flour.

  2. 2

    Peel and grate the carrot. Grate cheese. Wash marjoram, shake dry and chop finely except for something to garnish. Mix everything together. Heat the oil in an ovenproof pan and fry the fish for 1-2 minutes on each side at medium heat.

  3. 3

    Spread the carrot-cheese mixture over the fish and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 2-3 minutes.

  4. 4

    Arrange risi bisi on plates, place fish fillet on top and garnish with marjoram.

Nutrition Facts

KCAL
430 kcal
CARBS
50 g
FATS
14 g
PROTEINS
28 g