Thai rice with seafood

Name: Thai rice with seafood
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Thai rice; 7-10 Tbsp Salt; 300 g raw shrimps (without head and shell); 500 g Redfish fillet; 6 Garlic cloves; 1 collar Spring onions; 2 Tomatoes; 3 Stem(s) Coriander; 1 (approx. 300 g) Cucumber; 5 TABLESPOONS Oil; 3 TABLESPOONS Fish sauce; 6 TABLESPOONS sweet-sour chili sauce; 7-10 Tbsp Coriander

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Thai rice
7-10 Tbsp Salt
300 g raw shrimps (without head and shell)
500 g Redfish fillet
6 Garlic cloves
1 collar Spring onions
2 Tomatoes
3 Stem(s) Coriander
1 (approx. 300 g) Cucumber
5 TABLESPOONS Oil
3 TABLESPOONS Fish sauce
6 TABLESPOONS sweet-sour chili sauce
7-10 Tbsp Coriander

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash prawns and fish. Cut fish into pieces. Peel garlic and chop finely. Clean, wash and chop spring onions.
2
Wash, clean and slice the tomatoes. Wash coriander, shake dry and chop coarsely. Clean, peel and halve the cucumber and cut into thick slices. Heat oil in a large pan. Fry the garlic in it at medium heat for 2-3 minutes until golden brown. Add the prawns and fish and fry for approx. 2 minutes, turning them over. Add rice, tomatoes and spring onions and stir-fry for another 2 minutes. Stir in fish sauce and chilli sauce. Fold in cucumber slices and coriander.
3
Fry the garlic in it at medium heat for 2-3 minutes until golden brown. Add the prawns and fish and fry for approx. 2 minutes, turning them over. Add rice, tomatoes and spring onions and stir-fry for another 2 minutes. Stir in fish sauce and chilli sauce. Fold in cucumber slices and coriander. Arrange on plates, garnish with coriander