Asian rice dish with fish fillet or shrimp and crispy vegetables

Ingredients for 6 servings:

• 700 g fish fillet(s), e.g. pollock, cod, salmon or raw, peeled prawns
• 1 lemon(s), squeezed juice
• 500 g rice (fragrant rice)
• Water
• Salt
• 500 g carrot(s)
• 3 bell peppers, green, yellow, red
• 1 bunch of spring onions
• 3 cloves garlic
• 4 tbsp sesame oil or peanut oil
• ½ liter of water
• 3 cubes of chicken broth
• 1 tsp, heaped ginger powder, or 1 tbsp fresh, grated ginger root
• 2 tbsp curry powder
• e.g. chili powder
• 5 tbsp soy sauce, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Check the fish fillets for bones, wash them, and pat them dry with a paper towel. Cut the fish into 2 cm pieces. Drizzle with lemon juice and cover and let it sit in the refrigerator. If using frozen shrimp, thaw them. Cook the rice in water with a little salt using the soaking or water rice method, as directed on the package. Rinse briefly with cold water over a sieve and drain well. Clean and wash the vegetables. Cut the peppers and carrots into thin strips and finely chop the garlic. If you don’t like garlic, omit it. Cut the spring onions into 2 cm pieces. Heat the oil in a large, non-stick frying pan or wok and sauté the carrot strips with the garlic for 2 minutes over full heat. Then add the peppers and onions and sauté for another 2 minutes, stirring. Pour in the water, bring to a boil, and dissolve the stock cubes in it. Reduce the heat to low and add the curry, chili, ginger, and soy sauce. When the broth has stopped boiling, add the fish or shrimp, cover, and let simmer for 5 minutes. Do not boil, or the fish/seafood will become dry and tough. Finally, return the heat to full, add the rice, and fry briefly and thoroughly, stirring frequently. Season to taste. Variations: Replace the rice with mie noodles. Replace the fish with thin strips of poultry or slices of beef or pork steak. These may need to be seared separately beforehand, as they take longer to cook. We also tried minced meat, which was surprisingly well received.