Rijst bowl met garnalen
Seaweed Crackers
Labels:
Pescotarisch
Allergenen:
Vis
•Gluten
•Tarwe
•Sesamzaad
•Soja
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
30 gram
Kroepoek met zeewier
90 ml
Kokosmelk
½ stuk(s)
Limoen
½ stuk(s)
Knoflookteen
5 ml
Vissaus
(Bevat: Vis)
75 gram
Witte langgraanrijst
1 stuk(s)
Wortel
½ stuk(s)
Ui
100 gram
Passata
5 gram
Gemberpuree
1 stuk(s)
Koolvis
(Bevat: Vis)
½ zakje(s)
Furikake
(Bevat: Gluten, Tarwe, Sesamzaad, Soja)
Zelf toevoegen
1.5 tl
Suiker
½ el
Olijfolie
naar smaak
Peper en zout
Benodigdheden
•Pot with Lid
•Kom
•Rasp
•Large Frying Pan
Instructies
1
- Boil plenty of water in a pot or saucepan.
- Crumble in the stock cube and cook the rice for 12 - 15 minutes or until done.
- Crush or mince the garlic.
- Finely chop the onion.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the garlic, ginger paste and onion for 2 minutes.
- Juice the lime into a small bowl.
- Stir in the passata, coconut milk and 1/2 tsp of sugar per person and cook for 5 minutes over low heat, stirring regularly. Season with pepper and salt.
- Meanwhile, grate the carrot.
3
- Cut the fish fillets into cubes 2 by 2 cm.
- Add half of the lemon juice and 1/2 tsp of fish sauce per person to the sauce and stir well. Taste and season with pepper.
- Add the fish to the sauce, make sure it's fully covered with sauce and poach for about 2 minutes.
- In a bowl, mix the rest of the lime juice and 1 tsp of sugar per person. Mix with the grated carrot.
4
- Mix the carrot through rice and season to taste with salt and pepper.
- Divide the rice and the fish curry between bowls.
- Garnish with the furikake.
- Serve with the krupuk.
