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10-minute recipe - White fish - use: vadouvan
with fried onions and lime
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Pangasiusfilet
(Bevat Vis)
75 gram
Witte langgraanrijst
200 gram
Groentemix met wittekool
10 gram
Mix van verse gember, knoflook en rode peper
½ zakje(s)
Vadouvan
(Bevat Mosterd)
75 gram
Kookroom
(Bevat Melk (inclusief lactose))
15 gram
Gefrituurde uitjes
(Bevat Tarwe Kan bevatten Sesamzaad, Gluten, Pinda's, Noten)
½ stuk(s)
Limoen
Zelf toevoegen
1 el
Zonnebloemolie
¼ stuk(s)
Zoutarm groentebouillonblokje
25 ml
Water
naar smaak
Sambal
½ el
[Zoutarme] ketjap manis
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 10 minutes or until done.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Add the garlic-ginger-chili mix* and vegetables and fry for 5 - 6 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Pat the fish dry with kitchen paper.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 3 minutes per side.
- In the last minute add the ketjap and sambal to taste (see Tip).
Tip: If you don’t have ketjap at home, you can substitute by combining equal parts soy sauce and sugar.
- Add the vadouvan and cooking cream to the curry, along with the water (see pantry for amount) and crumble in the stock cube. Bring to a boil.
- Cut the lime into six wedges. Squeeze one wedge per person into the curry.
- Season the curry with salt and pepper to taste.
- Serve the rice on plates.
- Serve the curry along side and top with the fish.
- Garnish the fish with the fried onions and serve with any remaining lime wedges.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
