Crispy Fish Pieces with Bell Pepper and Rice

Ingredients

• 200 g basmati rice
• Salt
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 green bell pepper
• 1 Shallot
• 1 Garlic clove
• 2 tbsp oil
• Salt
• Pepper
• 2 tbsp lemon juice
• 500 g fish fillet
• flour (for coating)
• 3 tbsp Flour
• 2 Eggs
• 80 ml white wine
• lemon juice (for drizzling)
• oil (for frying)
• coriander (for garnish)

Instructions

1. 1.

   Drizzle fish with lemon juice and let sit for 10 minutes. Meanwhile wash, trim and cut bell peppers into pieces. Peel garlic and shallot and finely chop.

2. 2.

   Whisk eggs, stir in wine. Mix flour with 1/4 tsp salt and whisk into the egg-wine mixture until thick. Cook rice according to package instructions. Sauté garlic and shallots in oil, add pepper pieces and cook together, seasoning with salt, pepper and lemon juice; cover and simmer until tender, stirring occasionally. Pat fish dry, cut into bite‑sized pieces, coat in flour (tap off excess), then dip in the wine batter and immediately fry portions in hot oil until golden brown. Arrange bell pepper mix over rice and place fish pieces on top. Garnish with coriander leaves.