Bell Pepper Rice with Fish Fillet and Thai Mayonnaise

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

4 fish fillet (s), in batter, frozen

For the mayonnaise:

For the rice:

Bell Pepper Rice with Fish Fillet and Thai Mayonnaise

Instructions

Thaw the fish fillets.
For the mayonnaise, puree the mustard, egg, garlic, chilli, lime juice and zest, balsamic vinegar, seasoning and water in a tall container. Slowly run in the sunflower oil and continue to puree, season with salt and sugar.
Cook the rice according to the instructions on the packet and drain. Clean, core and dice the peppers. Cut the spring onions into rings.
Fry the fish fillets in hot rapeseed oil for about 8 minutes until golden brown, remove and place on kitchen paper.
Heat the butter in a saucepan and sweat the diced paprika in it. Add rice and spring onions and heat everything. Season to taste with salt and pepper.
Approx. 873 Kcal per serving.

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