Fish, Rice and Vegetables
Fresh fish fillet, mixed vegetables, and rice combine in a vibrant dish that showcases the wholesome flavors of the leafy greens category. Try this recipe and many others from Spoonsparrow!
Ingredients
- 600 g white fish fillet (ready‑to‑cook, skinless, e.g., cod)
- Salt
- Pepper (freshly ground)
- butter (for greasing)
- 600 g mixed vegetables (broccoli, Brussels sprouts, baby carrots)
- 250 g long‑grain rice
- 300 ml fish stock
- 100 ml milk
- 100 g cream cheese (plain)
- 1 splash Lemon juice
- Edible sweet paprika powder (for sprinkling)
Instructions
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1.
Wash the fish, pat dry, season with salt and pepper, place in a butter‑greased bamboo steamer basket and seal.
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2.
Wash, trim, and cut the vegetables into bite‑sized pieces; add to another butter‑greased steamer basket, lightly season, and seal.
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3.
Cook the rice in 500 ml boiling salted water for about 20 minutes until al dente.
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4.
Bring the fish stock and milk to a boil, then reduce slightly. Stir in the cream cheese, add capers, and season with salt, pepper, and lemon juice. Remove from heat and let rest briefly.
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5.
Hang the steamer baskets over a pot of boiling water and steam the fish and vegetables for 6–8 minutes. Plate the rice, top with the steamed fish and vegetables, drizzle with sauce, and sprinkle paprika if desired.
