Add basmati rice, cover, and cook for 30 minutes. Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
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Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper.
Fish and rice recipes bbc. Wash rice, drain and add to onions. 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.
Remove the fish from the pan and tip in the rice with any remaining egg and stir. Cook the fish in a saucepan with water seasoned with salt, a peeled small onion, bay leaf and olive oil. Remove the skin and bones and cut the fish into pieces.
Heat a wok over a high heat. Each serving provides 392 kcal, 28g protein, 59g carbohydrate (of which 8g. Add the vegetable stock and the fish stock, letting the seafood and the rice simmer for 15 minutes.
Spoon over the tahini sauce and garnish with the coriander. When the fish is cooked, drain it with a skimmer. Don’t stir too much as you will release the too much of the starch on the rice.
Preheat the oven to 220c/200c fan/gas 7. Serve in bowls, topped with the. 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!
Remove from heat, and let sit for 10 minutes before serving. 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. Cover and cook for 10 more minutes.
In a larger pan, heat oil. Salt the water generously, and add the oil. Serve the fish in tomato sauce with the rice alongside.
Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside. How to make fish rice: To prepare the rice, bring a large pot of water to the boil.
Stir the shredded mint into the salsa and spoon the salsa evenly over the rice.
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