Asian-Style Rice-Fish Casserole
Ingredients
- Ingredients
- 4 Tilapia (each about 160 grams)
- 250 grams Basmati rice
- 2 shallots
- 1 Tbsp butter
- 1 garlic clove
- 300 milliliters Coconut milk
- 200 milliliters fish stock
- 2 carrots
- 1 yellow Bell pepper
- 1 red Bell pepper
- 4 scallions
- 100 grams Snow peas
- 1 tsp freshly grated ginger
- 1 tsp Curry powder
- 2 Tbsps Crème fraiche
- 4 Tbsps freshly grated Parmesan
- Sea salt
- ½ Lime
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
Rinse the tilapia and pat dry.
Rinse the rice in a colander and drain.
Peel the shallots and garlic and finely chop. Sauté in hot butter until translucent. Pour in the coconut milk and fish stock. Sprinkle the rice into the pan, season with turmeric and curry powder and simmer, covered about 10 minutes.
Meanwhile, rinse the vegetables and trim or peel. Cut the carrots diagonally into thin slices. Coarsely dice the bell peppers and cut the scallions diagonally into pieces. Halve the snow peas. Mix the vegetables with crème fraîche, ginger and Parmesan and add the rice. Season with sea salt and pepper. Spoon into a casserole dish and place the fish fillets on top. Drizzle with lime juice and bake in an oven preheated to 180°C (approximately 350°F) for about 20-25 minutes. Serve garnished with cilantro.
