John Myers
Contents
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Ingredients
For the fish:
- 2 St. Victoria bass fillet
- 3 tsp Butter
- 1 tsp Curry
- 1 Msp Cinnamon
- Salt
For the spinach:
- 1 Pc. Carrot
- 300 g Fresh spinach
- 1 Pc. Garlic cloves chopped
- 2 tsp Soy sauce
- 0,5 tsp Sesame oil
- 1 tbsp Rapeseed oil
- 1 tsp Pomegranate syrup
- Salt
For the rice.
- 150 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 1 Pc. Lime
- 40 g Roasted peanuts
- 0,5 tsp Cardamom seeds
Instructions
- Mash the butter with curry, cinnamon and salt. Preheat the oven to 150 degrees. Tear the zest of the lime into zest, halve and squeeze out. Cut the carrot into thin slices and crush the peanuts in a mortar.
- Line the baking sheet with aluminum foil, place the fish on it, brush with the butter mixture and close the aluminum foil. Put the rice with salt and cardamom in boiling water and let it simmer over a low heat. Put the fish in the oven and cook for 15 minutes.
- Fry the carrots in oil and sesame oil in a pan. Add garlic and spinach and fry briefly. Then let the spinach collapse for 3 minutes with the lid closed. Season with soy sauce, pomegranate syrup and salt.
- Fold the peanuts, lime zest and a little lime juice into the rice. Arrange fish, rice and vegetables and just enjoy a delicious, light meal!
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 15.5gProtein: 3.8gFat: 8.9g
