John Myers
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Pikeperch Fillets on Bed of Vegetables with Curry Rice
The perfect pikeperch fillets on bed of vegetables with curry rice recipe with a picture and simple step-by-step instructions.
Pikeperch fillets.
- 400 g Pikeperch fillets frozen
- 2 tbsp Flour
- Coarse sea salt from the mill
- Colorful pepper from the mill
Vegetable bed with curry rice:
- 1 Vegetable onions approx. 250 g
- 2 Garlic cloves
- 1 Red bell pepper approx. 200 g
- 1 Yellow pepper approx. 200 g
- 2 tbsp Oil
- 1 tbsp Sweet soy sauce
- 2 big pinches Coarse sea salt from the mill
- 2 strong Colorful pepper from the mill
- 100 g Basmati rice
- 0,5 tsp Mild curry powder
Serve:
- 2 Discs Lemon for garnish
Pikeperch fillets.
- Let the pikeperch fillets thaw, wash, pat dry with kitchen paper and flour on the skin side. Heat sunflower oil (4 tbsp) in a pan, fry the pikeperch fillets on the skin side for about 5 minutes, turn and fry for another 2 – 3 minutes. Turn and pepper and salt the skin side vigorously.
Vegetable bed with curry rice:
- Boil rice (100 g) in water (225 ml) with mild curry powder (1 teaspoon), tear through with a fork and allow to evaporate. (See my recipe: Cooking rice) Peel the vegetable onion, halve, quarter and cut into wedges / assemble apart. Peel and finely dice the garlic cloves. Clean and wash the peppers and cut into small diamonds. Heat the oil (2 tbsp) in a wok (alternatively a pan) and stir-fry the garlic clove cubes, spring onion wedges and pepper diamonds vigorously. Season with sweet soy sauce (1 tbsp) and coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Finally fold in the prepared curry rice and heat it briefly.
Serve:
- Portion the vegetable bed with curry rice on a plate, spread the pikeperch fillets on top and serve garnished with a lemon wedge.
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