Spicy Fish On Savoury Rice Recipes

Steps:

• Combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate.
• Season the hake fillets to taste with salt and roll each fillet in the cake flour mixture.
• Dip each fillet in the whisked egg and roll in the breadcrumbs.
• Place on a baking sheet and chill for about 15 minutes.
• Fry in heated oil until brown on the outside and cooked inside.
• Sauté the onion and green pepper in a little heated oil until soft.
• Add the rice and stir-fry for about 1 minute.
• Pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary.
• Sauté the mushrooms in a separate pan until done and mix with the cooked rice.
• Add the pecan nuts.
• Spoon the rice onto a serving platter or onto individual plates and place the fish on top.
• Serve with tartar sauce or slices of lemon.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 minutes.
• Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 minutes Remove from the oven, scatter with the remaining almonds, if using, and serve.