Rice with Redfish and Vegetables
Rinse rice in a sieve under running water, then boil with about twice the amount of lightly salted water. Cover and cook over low heat about 30 minutes.
Rinse fish, pat dry and cut into bite-size pieces. Peel garlic and chop finely. Rinse and trim peppers, leeks and mushrooms and chop.
Heat oil and sauté garlic and horseradish briefly, then add fish. Cook 2-3 minutes
Remove and keep warm.
Cook vegetables in oil about 7 minutes. Mix together with rice and fish. Cook 5 minutes more. Season with soy sauce, lime juice and pepper and serve sprinkled with lime zest.