Paprika rice with fish fillet and Thai mayonnaise

Ingredients for 4 servings:

• 4 fish fillets, in batter, frozen
• 1 tbsp mustard, medium hot
• 1 egg(s)
• 1 garlic clove(s)
• 1 small chili pepper(s), medium hot
• 10 g ginger root
• 1 lime(s), juice and zest
• 2 tbsp balsamic vinegar
• 1 tsp liquid seasoning
• 20 ml water
• 160 ml sunflower oil
• some sugar
• 250 g long grain rice
• 2 bell peppers, red
• 4 spring onions, cut into rings
• 100 ml rapeseed oil
• 1 tbsp butter for frying
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Thaw the fish fillets. For the mayonnaise, puree the mustard, egg, garlic, chili, lime juice and zest, balsamic vinegar, seasoning, and water in a tall bowl. Slowly add the sunflower oil and continue pureeing, seasoning with salt and sugar to taste. Cook the rice according to the package instructions and drain. Trim, deseed, and dice the bell peppers. Slice the spring onions into rings. Fry the fish fillets in hot rapeseed oil for about 8 minutes until golden brown, remove from the pan, and place on kitchen paper. Heat the butter in a saucepan and sauté the diced bell peppers. Add the rice and spring onions and heat everything through. Season with salt and pepper. Approx. 873 kcal per serving.