Spicy plaice and papillotte

Name: spicy plaice and papillotte
Cook time: 25 min
Total time: 37 min
Yield: 4
Cuisine: Asian
Ingredients: 420 g fresh plaice fillet; 1 el sambal Badjak; 4 el water; 2 medium sized egg; 2 el ketjapmarinademanis; 4 el (peanut) oil; 600 g 1 minute basmati rice; 800 g Indonesian wok vegetable; 130 g satay sauce spicy; 2 el seroendeng

Fish packages of plaice fillet and sambal bathrobe with basmati rice and egg, spicy satay sauce and Indonesian wok vegetables.

Ingredients

Kitchen Stuff

4 baking paper (30 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Spread the plaice around with the sambal and sprinkle with salt if necessary. Divide the fish over the sheets of baking paper and drizzle each package with 1 tbsp water.
Fold the paper loosely but close (and papillotte). Fry the packets on a baking sheet in the middle of the oven for about 12 minutes.
Meanwhile, beat the eggs with the ketjapmarinademanis. Heat the oil in a frying pan and fry the beaten egg with the basmati rice for 5 min. On a high heat.
Heat the rest of the oil in a stir-frying pan and stir the wok vegetable for 5 minutes on a high heat.
In the meantime, heat the satay sauce according to the instructions on the packaging. Remove the fish packages from the oven and fold open carefully. Place the fish on the rice and serve with the vegetable and satay sauce. Sprinkle the vegetables with the seroendeng.