Salad bowls with spicy rice and pulled pangasius

Name: salad bowls with spicy rice and pulled pangasius
Total time: 25 min
Yield: 4
Ingredients: 200 gram yellow rice; 1 fish bouillon tablet; 4 tablespoon wok sauce sweet and sour; 300 gram pangasius fillet; 0.5 crop iceberg lettuce; 1 Red pepper; 1 fresh ginger; 4 spring / forest onion; 0.5 bunch coriander; 0.5 lime; 50 gram unsalted peanut; 50 gram unsalted cashew nut; 0.5 lime for the sauce; 4 tablespoon yogurt for the sauce; 1 teaspoon sambal for the sauce; 1 teaspoon chili sauce for the sauce

Ingredients

Directions

Boil the rice in water with the stock cube. Drain and let dry. Spoon over in a wide bowl and allow to cool.
In the meantime, heat the wok sauce in a frying pan and swirl the pangasius fillets in it. Put a lid on the pan and cook the fish in a low setting for about 10 minutes. Allow to cool.
Carefully pull the lettuce leaves from the crop and place them in ice cold water. Beat the ingredients for the sauce together. Spoon the rice with the red pepper, ginger, spring onion, coriander and lime juice.
Use 8 lettuce leaves as bowls and spoon in the rice. Pick up the pangasius fillet with two forks and spread the fish over the rice.
Sprinkle the salad bowls with the peanuts and serve with the sauce.