Oriental Fish Rice Gratin


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:





















For garnish:



Instructions:

Gently cook long grain rice in salted water with lemon peel on a low fire with the lid closed for five minutes, then swell on the turned off hotplate until the liquid is absorbed. Put the long-grain rice into a shallow gratin dish (greased to a very thin layer) or into small portion plates and cool.

Spread fish fillets evenly on long-grain rice, season with salt, drizzle with juice of one lemon.

Dry roast curry together with coconut flakes (1) in a medium frying pan on a low fire until fragrant. Add the vegetables with the water, steam with the lid closed until the Chinese cabbage has collapsed. Add tomatoes and spices, simmer for ten minutes on low heat. Add onions and coriander greens, mix well.

Spread the vegetable mixture evenly over the fish, sprinkle with date cubes and grated coconut (2).

Bake au gratin: ten to fifteen minutes in the top half of the oven heated to 220 °C.

When serving, add the coriander sprigs as garnish.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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