Ingrediënten
Vis1 kilogram
Basmati Rijst2 cup
Suiker0.5 cup
Ghee1 teaspoon
Rozenwater0.5 cup
Water3 cup
Viskruiden1 tablespoon
Grof Zout1 tablespoon- Ground Turmeric1 tablespoon
Gedroogde Koriander1 teaspoon
Verse koriander0.5 bunch
Geperste Knoflook6 clove
Zout1 teaspoon- Juice of a Sour Lemon0.5 piece
Venkel0.3 teaspoon
Anijs0.3 teaspoon- Cardamom Pods5 pods
Stappen
- 1
To prepare the fish stuffing, in a small bowl mix lemon, crushed garlic, dried and fresh coriander, and salt, and set aside.
5 minBenodigde hulpmiddelen:
Mengkom - 2
Salt the fish with coarse salt and leave for 15 minutes, then wash and clean it. Rub the outside with crushed garlic and season with kabsa spice (or Gulf spice), then rub the inside of the fish with turmeric, stuff it with the mixture, and let it sit for 15 minutes to absorb the flavors, then set aside until frying.
15 min - 3
Wash the rice well, then soak it for half an hour and then drain.
30 min - 4
In a frying pan over heat, place the sugar and caramelize it slightly until it turns golden brown, then add the rose water and gradually add the hot water, stirring in the rice spices.
5 minBenodigde hulpmiddelen:
Koekenpan - 5
When the sugar is well dissolved and the water is boiling, add the rice and let it boil until it absorbs all the water, then add the ghee, stir well, and cover the pot with aluminum foil and let it finish cooking on low heat for half an hour.
30 minBenodigde hulpmiddelen:
Pan - 6
In the meantime, fry the fish in medium oil on both sides until it is nicely browned, then drain on paper to absorb the oil.
10 min - 7
Serve the fried rice alongside the fried fish and enjoy.
Voedingsfeiten
Visper 100gBasmati Rijstper 100gSuikerper 100gGheeper 100gRozenwaterper 100gWaterper 100gViskruidenper 100gGrof Zoutper 100gGedroogde Korianderper 100gVerse korianderper 100gGeperste Knoflookper 100gZoutper 100gVenkelper 100gAnijsper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.