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ERINSANDERS
Fried cod with coconut rice
A tasty recipe. The main course contains the following ingredients: fish, jalopeño slices (pot), lime, olive oil, risotto rice, coconut milk, salt, cod fillet or fillet, (freshly ground) pepper, shallot and ready-to-cook spinach (bag a 300 grams).
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Ingredients
Directions
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Allow the jalapeño peppers to drain and finely chop.
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Lime clean poles and peel off grating.
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Lime squeezing.
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Heat two tablespoons of olive oil in pan and grains of rice all around glassy baking.
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Add coconut milk, pepper pieces and salt and simmer uncooked rice for about 20 minutes.
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Add 2 dl of water after approx.
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10 minutes.
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Meanwhile, cut cod fillets into 4 equal pieces and sprinkle with salt and pepper.
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Spread 2 tablespoons of lime juice over them and leave to soak for approx.
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10 minutes.
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Shallot and finely chop the shallots.
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Wash spinach, drain and finely chop.
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Scallop, spinach, lime zest and 1 tablespoon of lime juice with rice.
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Leave to stand for about 5 minutes from a fire.
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Fry 3 tablespoons of oil in frying pan with non-stick coating.
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Cook cod fillet over medium heat for 5 minutes, half-turn.
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Make rice in cup, press and turn above four plates.
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Lay cod next to it.
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Serve with tomato salad..
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Nutrition
480Calories
Sodium37% DV880mg
Fat31% DV20g
Protein54% DV27g
Carbs16% DV47g
Fiber56% DV14g
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