Asia – Rice casserole

Ingredients for 4 servings:

• 300g basmati
• 1 garlic clove(s)
• 1 piece(s) ginger (2 – 3 cm)
• 1 small onion(s)
• 3 tbsp butter
• Salt
• 400 g vegetable stock, instant
• 400 ml coconut milk
• 3 carrots
• 2 bell peppers, red and yellow
• 150 g sugar snap peas
• 1 bunch of spring onions
• 2 egg yolks
• curry powder
• Soy sauce
• 600 g fish fillet(s) (e.g. pangasius fillet)
• 2 tbsp lime juice
• n. B. water
• herbs for garnishing
• lime(s) for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with coconut rice and fish

Wash the rice under running water until the water runs clear. Peel the onion and garlic, peel the ginger, and finely dice or chop everything. Sauté the rice with the rice in a saucepan in 1 tablespoon of butter until translucent. Add salt, stock, and coconut milk. Cook the rice according to the package instructions until al dente. Meanwhile, preheat the oven to 200°C. Peel the carrots. Trim and wash the bell peppers, snow peas, and spring onions. Cut the vegetables into bite-sized pieces and cook briefly in a little water (3-5 minutes). Remove 2 tablespoons from the rice mixture and let cool slightly. Mix the egg yolks with these 2 tablespoons and fold into the remaining rice along with the vegetables. Season with curry, soy sauce, and pepper. Grease a baking dish with the remaining butter and pour in the rice mixture. Rinse the fish, pat dry, season with lime juice, salt, and pepper, and press it lightly into the rice mixture. Bake the gratin in the oven for 20 minutes. Garnish with untreated lime and herbs, if desired.