Rice with Redfish and Vegetables

Name: Rice with Redfish and Vegetables
Prep time: 45 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 100 g natural long-grain rice; Salt; Pepper (freshly ground); 300 g redfish fillet; 1 clove of garlic; 2 tsp horseradish (fresh grated or jarred); 1 Zucchini; 100 g leek (only the white and light green parts); 1 red bell pepper; 50 g mushrooms; 1 tbsp oil; 1 tbsp soy sauce; 0.5 lime (juice and zest)

Prep: 45min

| Servings: 2 | Cook: 40min

Rice with redfish and vegetables is a recipe with fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!

Ingredients

100 g natural long-grain rice
Salt
Pepper (freshly ground)
300 g redfish fillet
1 clove of garlic
2 tsp horseradish (fresh grated or jarred)
1 Zucchini
100 g leek (only the white and light green parts)
1 red bell pepper
50 g mushrooms
1 tbsp oil
1 tbsp soy sauce
0.5 lime (juice and zest)

Instructions

1.
Wash rice in a sieve under running water, then bring to a boil with about twice the amount of lightly salted water and simmer covered over low heat for about 30 minutes.
2.
Rinse fish, pat dry and cut into bite-sized pieces. Peel garlic and finely chop. Dice bell pepper, leek, and mushrooms.
3.
Heat oil and sauté garlic and horseradish until fragrant. Add fish and brown all sides for 2–3 minutes. Remove and keep warm.
4.
Sauté vegetables in the same pan for about 7 minutes. Mix in rice and fish. Cook another 5 minutes. Season with soy sauce, lime juice, and pepper, then sprinkle with lime zest before serving.