Spicy rice-vegetable dish with crispy fish
easy
25 mins
25 mins
Ingredients
- 1 Cooking bag (62,5 g) Top quality long grain rice
- 7-10 Tbsp Salt
- 150 g Redfish fillet
- 1 TABLESPOON Lemon juice
- 1 Egg
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Breadcrumbs
- 2 TABLESPOONS Oil
- 1 small stick of leek (leek)
- 1 red pepper
- 1/8 l Vegetable broth (instant)
- 50 ml Chinese chili sauce (sweet-spicy)
- 7-10 Tbsp Lemon balm leaves and lemon slices
Directions
- 1
Bring 1/2 litre of salt water to the boil. Place a cooking bag inside and let it simmer for 16-18 minutes at low heat. Wash the fish, sprinkle with the lemon juice and cut into 2 cm wide strips.
- 2
Whisk the egg, some salt and pepper. Turn the fish strips first in the egg, then in the breadcrumbs. Fry the strips in hot oil for about 2 minutes on each side until golden brown. Clean and wash the leek and cut into rings.
- 3
Clean, wash and cut the peppers into strips. Remove fish from the pan. Sauté the leek and bell peppers briefly in the frying fat. Deglaze with the stock and chilli sauce, bring to the boil and simmer for about 5 minutes.
- 4
Remove the rice bag from the water, drain well. Add the rice and fish strips to the pan and warm them up. Season to taste with salt and pepper and arrange on a plate. Serve garnished with the lemon balm leaves and lemon slices.
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