Fish Balls with Chili Sauce and Broccoli on Cilantro Lemon Rice

Ingredients

• 4 small chili peppers
• 2 Garlic cloves
• 3 tbsp Coconut oil
• 2 tbsp Raw cane sugar
• 2 tbsp rice vinegar
• Salt
• 1 stalk lemongrass
• 10 g ginger piece
• 500 g salmon fillet (skinless, boneless)
• 10 g cilantro bundle
• 250 g ORYZA Ideal Rice
• 500 g broccoli
• Pepper
• 1 organic lemon (zest)

Instructions

1. 1.

   For the sauce, halve the chili peppers lengthwise, remove seeds, wash and finely chop. Peel the garlic and finely chop as well. Heat 1 tbsp coconut oil in a pot, sauté the chilies and garlic for 2 minutes over medium heat. Add sugar and let it melt for 3 minutes. Deglaze with 100 ml water and vinegar, then simmer on low heat for 10–15 minutes before seasoning with salt.

2. 2.

   Wash, trim, dry, and slice lemongrass into very thin rings. Peel and finely chop ginger. Rinse the salmon fillet, pat dry, and finely chop. Wash cilantro, shake dry, set aside half, and finely chop the rest. Combine chopped cilantro with the other ingredients in a bowl, season with salt, knead well, and shape into 16 balls.

3. 3.

   Bring 500 ml water to a boil with ½ tsp salt for the rice. Add ORYZA Ideal Rice, stir once, then cover and simmer on low heat for 16–18 minutes until tender.

4. 4.

   Meanwhile, clean, wash, and cut broccoli into small florets; peel the stem and chop into pieces. Heat 1 tbsp coconut oil in a pan and sauté broccoli over high heat for 4 minutes. Season with salt and pepper, remove from pan. In the same pan, add remaining coconut oil and fry the fish balls on all sides over medium heat for 6–9 minutes.

5. 5.

   Finely chop the reserved cilantro. Fluff the rice with a fork and let it steam slightly. Fold lemon zest into the rice. Divide rice among bowls, top with fish balls and broccoli, and drizzle with chili sauce.