Fish fingers with tomato coconut sauce

Name: fish fingers with tomato coconut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 g rice; 1 tin can anchovy fillets in oil (46 g); 2 onions shredded; 2 teaspoons capers little pot; 1 look tomato cubes 400 g; 400 ml coconut milk; 500 g green beans cleaned up; 400 g Fish sticks freezer

A tasty recipe. The main course contains the following ingredients: fish, rice, anchovy fillets (in oil (46 g)), onions (chopped), capers (pot), tomato cubes (400 g), coconut milk, green beans (cleaned) and fish fingers (frozen).

Ingredients

Directions

Boil rice according to instructions on packaging.
Fry half anchovies in a frying pan with non-stick coating.
Add anchovy, onion and capers and cook on a medium heat for 3 minutes.
Add tomato cubes (incl.
Moisture) and coconut milk and bring to the boil.
Tomato coconut sauce simmer for 15 minutes on low heat.
Season with salt and pepper.
In the meantime, stir-fry beans in 8 minutes.
In pan with anti-stick coating heat the rest of the oil from can anchovy and prepare fish sticks according to instructions on packaging.
Distribute rice, fish fingers and green beans on four plates, add sauce and create over it..