Summary

Ingredients

• 2 sachets rice
• 4 redfish fillet (s) à 150 g
• 1 tablespoon curry powder
• 2 tablespoon flour
• 4 tablespoon olive oil, mild
• 1 teaspoon pepper, green (glass)
• 2 lemon (s)
• 160 g Chinese cabbae
• 100 g rapes, blue
• 100 g rapes, reen
• 1 small Can / s pineapple, diced
• 4 peach (s) halves
• 100 ml vegetable stock, instant
• 1 tablespoon herbs, mixed
• salt and pepper

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Instructions

1. Prepare the rice according to the instructions on the packet.
2. In the meantime, cut the redfish fillets into pieces and the Chinese cabbage. Drain the pineapple pieces and dice the peaches. Halve and core the grapes. Squeeze the lemon.
3. Mix the flour with salt, pepper and curry powder. Heat 2 tablespoons of olive oil in the pan. Turn the fish pieces in the flour and fry until golden brown.
4. Heat the rest of the olive oil in a saucepan. Mix the fruit, Chinese cabbage and the hot rice. Pour in the stock and lemon juice and bring to the boil briefly. Season to taste and refine with pepper, curry powder and herbs. Arrange the fish on top of the rice.
5. Tip: The rice turns yellow with turmeric in the cooking water.