Coconut-coated Cichlid with Stir-fried Vegetables on Gravy Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Fish fillet (s) (cichlid, pangasius)
- 1 packet vegetables, frozen (Asia stir-fried vegetables)
- 500 g mushrooms
- 1 teaspoon gravy, instant
- 1 teaspoon mustard (grill and steak mustard)
- 200 g rice (arborio)
- 2 teaspoons butter
- 50 g desiccated coconut
- 1 teaspoon turmeric
- 1 teaspoon chilli garlic spice
- 2 tablespoon flour
- 2 egg (s)
- 1 teaspoon paprika powder, noble sweet
- salt
Print Recipe
Pin Recipe Instructions
- Pour some water into a large stainless steel pan, add the gravy powder and bring to the boil. Add the rice and let it simmer at medium temperature while stirring, takes about 20 minutes, the rice should always be covered with the liquid, add more if necessary. In the end it should no longer swim, but it should still have a creamy consistency.
- Heat the wok vegetables in a wok pan with a little butter and fry lightly. Dust lightly with turmeric. Clean the mushrooms, quarter them and add them to the vegetables and sweat them lightly.
- Salt the pangasius fillets, season with chilli and garlic and brush lightly with the mustard. Turn the fillets in flour, pull them through the beaten eggs and press them lightly into a mixture of coconut rapeseed and paprika powder. Fry in butter on both sides in a non-stick pan at medium temperature until golden.
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