Each serving provides 392 kcal, 28g protein, 59g carbohydrate (of which 8g. Wash rice, drain and add to onions.
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Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
Fish and rice recipes bbc. Preheat the oven to 220c/200c fan/gas 7. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins each side until golden. Don’t stir too much as you will release the too much of the starch on the rice.
Remove from heat, and let sit for 10 minutes before serving. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Remove the skin and bones and cut the fish into pieces.
Add basmati rice, cover, and cook for 30 minutes. Serve in bowls, topped with the. To prepare the rice, bring a large pot of water to the boil.
Spoon over the tahini sauce and garnish with the coriander. It’s all cooked in less than half an hour in only one pan, saving you time on the cooking as well as the washing up! Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
Serve the fish in tomato sauce with the rice alongside. Remove the fish from the pan and tip in the rice with any remaining egg and stir. How to make fish rice:
Add a a layer of rice (around a quarter of the total quantity). Wrap it well in wax paper or seal it in a freezer bag and do not store it above or with fresh foods. Salt the water generously, and add the oil.
When the fish is cooked, drain it with a skimmer. Stir the shredded mint into the salsa and spoon the salsa evenly over the rice. Cook the fish in a saucepan with water seasoned with salt, a peeled small onion, bay leaf and olive oil.
Cover and cook for 10 more minutes. Add the vegetable stock and the fish stock, letting the seafood and the rice simmer for 15 minutes. In a larger pan, heat oil.
Heat a wok over a high heat.
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