Summary

Ingredients

• 300 g basmati
• 1 clove garlic
• 1 piece (s) ginger (2 - 3 cm)
• 1 small onion (s)
• 3 tablespoon butter
• salt
• 400 g veetable stock, instant
• 400 ml coconut milk
• 3 carrot (s)
• 2 bell peppers, red and yellow
• 150 g suar snap peas
• 1 bunch spring onion (s)
• 2 egg yolks
• Curry powder
• soy sauce
• 600 g fish fillet (s) (e.. panasius fillet)
• 2 tablespoon lime juice
• water
• possibly herbs for garnish
• possibly lime (s) for garnish

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Instructions

1. Wash the rice under running water until the water runs clear. Peel the onion and garlic, peel the ginger, finely dice or chop everything. Sweat with the rice in 1 tablespoon butter in a saucepan until translucent. Pour in the salts, broth and coconut milk. Cook the rice until it is al dente according to the instructions on the packet.
2. In the meantime, preheat the oven to 200 ° C. Peel the carrots. Clean and wash the peppers, sugar snap peas and spring onions. Divide the vegetables into bite-sized pieces and cook briefly in a little water (3 - 5 minutes).
3. Remove 2 tablespoons from the rice mixture and let cool down a little. Mix the egg yolks with these 2 tablespoons and fold with the vegetables into the remaining rice, season with curry, soy sauce and pepper. Grease a baking dish with the remaining butter and pour in the rice mixture.
4. Rinse the fish, pat dry, season with lime juice, salt and pepper, press lightly into the rice mixture. Bake the gratin in the oven for 20 minutes. Garnish with lime (untreated) and herbs.