W03 - Kids friendly: hidden veggies - 20-25 min - white fish - rice
Labels:
Familie
Allergenen:
Vis
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
75 gram
Witte langgraanrijst
½ stuk(s)
Wortel
70 gram
Mais in blik
½ zakje(s)
Peruaanse kruidenmix
1.5 tl
Paprikapoeder
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
½ stuk(s)
Limoen
1 stuk(s)
Pangasiusfilet
(Bevat: Vis)
gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
stuk(s)
Tomaat
stuk(s)
Rode puntpaprika
Zelf toevoegen
1 el
Olijfolie
½ tl
Suiker
naar smaak
Peper en zout
200 ml
Zoutarme groentebouillon
Instructies
1
- Cut the lime into four wedges.
- Finely dice the carrot.
- Heat half a tbsp of olive oil per person in a deep frying pan.
- Fry the carrot for 3-4 minutes over medium-high heat. Cover with a lid.
2
- Add the rice and the ground paprika. Fry for 1 more minute.
- Then add the passata, half a tsp of sugar per person and the stock.
- Bring to a boil and then let it simmer for 10-12 minutes or until the rice and carrot are cooked, without the lid. Season to taste with salt and pepper.
3
- Transfer the flesh to a small bowl and mash well. Season to taste with salt and pepper
- Pat the fish dry with kitchen paper. Season with the Peruvian spice mix.
- Heat half a tbsp of olive oil per person in a frying pan over medium-high heat, squeeze the juice of one lime wedge per person over the fish and fry the fish for 3 minutes per side.
4
- Drain the corn.
- Roughly chop the parsley.
- Plate the rice on a deep plate, along with the fish, the corn and the tortilla chips.
- Drizzle over the yoghurt, sprinkle the parsley on top and serve the lime on the side.
