Spicy Fish on Savoury Rice

⏱ 20 mins 🍽 6 serving(s) 🏷 One Dish Meal

This complete meal combines crispy, seasoned fish fillets with a savoury rice base. The fish is coated in a spiced flour, egg and breadcrumb mixture before frying. The rice is prepared with onion, green pepper and chicken stock, then finished with sautéed mushrooms and chopped pecans. The dish is assembled by placing the golden fish over the rice. It serves six people and is ready in about 20 minutes.

Spicy Fish on Savoury Rice

Ingredients

  • 140 g all-purpose flour
  • 2 ml cayenne pepper
  • 5 ml dried basil
  • 6 hake fillets (or fish of choice)
  • salt
  • 2 eggs, whisked
  • fresh breadcrumb
  • oil (for frying)
  • 1 onion, coarsely chopped
  • 1 green pepper, diced
  • 375 ml uncooked rice
  • 500 ml chicken stock
  • 100 g fresh button mushrooms, sliced
  • 50 g pecan nuts, coarsely chopped

Method

  1. Mix the cake flour with the cayenne pepper and dried basil on a large, flat plate.
  2. Salt the hake fillets as preferred, then coat each one in the flour mixture.
  3. Next, dip every fillet into the whisked egg and cover with breadcrumbs.
  4. Transfer the coated fish to a baking sheet and refrigerate for about 15 minutes.
  5. Cook the fillets in hot oil until they are golden brown and cooked through.
  6. In a separate pan, cook the chopped onion and diced green pepper in a small amount of oil until softened.
  7. Stir in the uncooked rice and cook while stirring for about 1 minute.
  8. Add the chicken stock, then let it simmer until the rice is tender, topping up with boiling water if needed.
  9. In another pan, cook the sliced mushrooms until done and combine them with the cooked rice.
  10. Mix the coarsely chopped pecan nuts into the rice.
  11. Place the savoury rice onto a large platter or individual plates and arrange the fish on top.
  12. Accompany with tartar sauce or lemon slices for serving.

Nutrition (per serving)

Sodium271700 mg

Recipe details

CategoryOne Dish Meal
AuthorNorahs Girl