Zutaten
- Fish, Lux or any large fish2.5 kilograms
- Potatoes500 grams
- Sweet Potatoes500 grams
- Carrots500 grams
- Eggplant, black250 grams
- Small cabbage0.5 piece
- Red hot pepper3 pieces
- Can of tomato sauce1 can
Zwiebel500 grams- Rice, small grain, washed and soaked2 kilograms
- Salt and black pepper to taste0
Schritte
- 1
Cut the fish according to the number of people, cut the potatoes into 4 or 2 pieces depending on their size, and do the same for the sweet potatoes. Cut the cabbage into two pieces.
5 MinBenötigte Werkzeuge:
Messer
Schneidebrett - 2
Cut the carrots into sticks as desired, and finely chop the onion.
5 MinBenötigte Werkzeuge:MesserSchneidebrett - 3
Salt the fish pieces and then fry them in hot deep oil and set aside.
5 MinBenötigte Werkzeuge:
Bratpfanne - 4
In a large bowl, add some of the oil used for frying the fish and fry the onion until it wilts, then add the amount of sauce for 5 minutes and add half the amount of salt and black pepper.
5 MinBenötigte Werkzeuge:🍳Large Bowl - 5
Add a generous amount of water and drop the vegetables in order according to their cooking time, ensuring that the water covers all the ingredients. Add the red pepper pieces according to the desired spiciness, and add the remaining spices while boiling. Place a large strainer on top of the bowl and put the rice in it, covering it after draining from the soaking water.
5 MinBenötigte Werkzeuge:🍳Large Bowl - 6
After all the ingredients are cooked, set the rice aside and add the fried fish pieces with the vegetables for 3 minutes.
3 Min - 7
In another bowl, fluff the rice with the cooking water.
3 MinBenötigte Werkzeuge:🍳Large Bowl
Nährwertangaben
Zwiebelpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.