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🍽️ Aromatic Rice with Redfish and Colorful Vegetables

462 kcal · 30 min · 4 servings

Ingredients

• 100 g natural long-grain rice
• salt
• pepper (from the mill)
• 300 g redfish fillet
• 1 clove of garlic
• 2 tsp horseradish (freshly grated or from a jar)
• 1 zucchini
• 100 g leek (only the white and light green parts)
• 1 red bell pepper
• 50 g mushrooms
• 1 tbsp oil
• 1 tbsp soy sauce
• 0.5 lime (juice and zest)

Instructions

1. 1. Place the rice in a sieve and rinse it under running water.
2. 2. Transfer the rinsed rice into a pot.
3. 3. Add water to the pot, using about twice the volume of rice.
4. 4. Lightly salt the water.
5. 5. Bring the water and rice to a boil.
6. 6. Reduce the heat to a low setting.
7. 7. Cover the pot with a lid.
8. 8. Let the rice cook for about 30 minutes.
9. 9. Rinse the redfish under cold water.
10. 10. Pat the fish dry with a kitchen towel.
11. 11. Cut the fish into bite-sized pieces.
12. 12. Peel the garlic cloves.
13. 13. Finely chop the garlic.
14. 14. Clean the bell pepper, leek, and mushrooms.
15. 15. Cut the vegetables into small pieces.
16. 16. Heat oil in a large frying pan.
17. 17. Add the chopped garlic and horseradish to the hot pan.
18. 18. Sauté the garlic and horseradish mixture briefly.
19. 19. Add the fish pieces to the pan.
20. 20. Fry the fish on all sides for 2 to 3 minutes.
21. 21. Remove the fish from the pan.
22. 22. Keep the fish warm.
23. 23. Add the prepared vegetables to the frying fat in the pan.
24. 24. Sauté the vegetables for about 7 minutes.
25. 25. Add the cooked rice to the pan with the vegetables.
26. 26. Fold the fish into the rice and vegetable mixture.
27. 27. Let everything cook for another 5 minutes.
28. 28. Season the dish with soy sauce.
29. 29. Add some lime juice.
30. 30. Season with black pepper.
31. 31. Sprinkle the finished dish with lime zest.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 462
• Protein: 38 g · Fett/Fat: 13 g · Carbs: 47 g