Sweet and sour pollock fillet

Ingredients for 4 servings:

• 4 cups water
• ¼ tsp turmeric
• 2 cup(s) brown rice, medium grain
• 150 ml balsamic vinegar, Bianka (wine vinegar)
• 50 g cane sugar
• 1 pinch of salt
• 250 ml orange juice, fresh
• 50 g tomato paste
• 125 g mushrooms, fresh
• 1 kg fish fillet(s) (pollock fillet)
• Salt
• Pepper, ground pepper
• Buckwheat (Flour)
• 2 eggs
• Oil, rapeseed oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free

Bring 4 cups of water with turmeric to a boil, add the rice, bring to a boil, reduce heat to low and simmer for about 35 minutes, then reduce to low and let stand for about 10 minutes. Bring the vinegar, sugar, salt, juice, and tomato paste to a boil and simmer gently for 10 minutes. Slice the mushrooms. Season the fish with salt and pepper, coat in flour and beaten egg, and fry until golden brown. Remove from the pan, sprinkle the mushrooms in the fat, and fry for 3-4 minutes. Serve with the rice and fish and pour over the sauce.