Contents
show
Ingredients
- 1 piece Pollack fillet
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Curry
- 1 tbsp Sesame oil
- 2 piece Spring onions fresh
- 200 ml Coconut milk
- 1 tbsp Soy sauce dark
- 1 Cup Rice
- 1 tbsp Rapeseed oil
- 1 tsp Curry
- 1 tsp Salt
- Possibly 1 chili for the pep!
Instructions
rice
- Heat the rapeseed oil and fry the curry together with the rice for 1 minute. Pour water on and add 1 teaspoon salt. Cook until the rice is firm to the bite.
- Cut the onion (and possibly the chilli) into fine rings, cut the fish into bite-sized pieces. Heat the sesame oil and sauté the onion rings briefly. Pour coconut milk on top and season with a little salt, soy sauce and pepper. Reduce by half. Put in the fish and let it steep for about 4 minutes on the lowest heat.
- Drain the rice and serve with the fish and sauce.
Nutrition
Serving: 100gCalories: 228kcalCarbohydrates: 25.6gProtein: 3.3gFat: 12.5g