Asian-Style Rice Fish Casserole

Ingredients

• 4 Tilapia fillets (about 160 g)
• 250 g Basmati rice
• 2 shallots
• 1 tbsp butter
• 1 Garlic clove
• 300 ml coconut milk
• 200 ml fish stock
• 2 carrots
• 1 yellow bell pepper
• 1 red bell pepper
• 4 Spring Onions
• 100 g Sugar snap peas
• 1 tsp fresh grated ginger
• 1 tsp curry powder
• 2 tbsp crème fraîche
• 4 tbsp freshly grated Parmesan
• Sea salt
• 0.5 lime
• black pepper (freshly ground)
• coriander for garnish

Instructions

1. 1.

   Wash and pat dry the fish fillets.

2. 2.

   Rinse the rice in a sieve and drain.

3. 3.

   Peel and finely chop the shallot and garlic clove. Sauté in hot butter until translucent, then pour in coconut milk and fish stock. Sprinkle in the rice, season with turmeric and curry powder, cover and simmer for about 10 minutes until half‑cooked.

4. 4.

   Meanwhile wash, peel or trim the vegetables. Slice carrots diagonally into thin rounds. Roughly dice the bell peppers. Cut spring onions diagonally into pieces. Halve the sugar snap peas. Mix the vegetables with crème fraîche, ginger, and Parmesan, then fold into the rice mixture. Season with sea salt and pepper. Transfer to a baking dish, place the fish fillets on top, drizzle with lime juice, and bake in a preheated oven at 180°C (350°F) for about 20–25 minutes until done. Garnish with coriander before serving.