Spicy Fish on Savoury Rice

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate.
  • Season the hake fillets to taste with salt and roll each fillet in the cake flour mixture.
  • Dip each fillet in the whisked egg and roll in the breadcrumbs.
  • Place on a baking sheet and chill for about 15 minutes.
  • Fry in heated oil until brown on the outside and cooked inside.
  • Sauté the onion and green pepper in a little heated oil until soft.
  • Add the rice and stir-fry for about 1 minute.
  • Pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary.
  • Sauté the mushrooms in a separate pan until done and mix with the cooked rice.
  • Add the pecan nuts.
  • Spoon the rice onto a serving platter or onto individual plates and place the fish on top.
  • Serve with tartar sauce or slices of lemon.
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