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Curry fish pan with rice and vegetables

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Ingredients for 1 servings:

  • 2 fish fillets, thawed
  • 150 g frozen vegetables (roasted Asian vegetables)
  • 50 g rice
  • some oil
  • 1 tsp curry powder
  • some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Place the fish fillets on a plate a few hours in advance and let them thaw. Cook the rice a few hours in advance according to the package instructions (you can also use rice from the day before) and let it cool. Season the fish fillets with curry and salt, heat a little oil in a pan, and fry on both sides. Remove the fish from the pan and sauté the roasted vegetables in the fat. Fry for about 5 minutes, then stir in the rice and season with curry and salt. Add the fish fillets and fry briefly again. Tip: The roasted vegetables can also be replaced with other vegetables (onions, carrots, peas, and cauliflower). They also taste good seasoned with chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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