Filter
Reset
Sort ByRelevance
Kim Huang
Thai plaice skewers with spicy rice and carrot salad
Skewers of peppers, spring onion and plaice with a salad of carrot.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pandan rice according to the instructions on the packaging.
-
Meanwhile cut the bottom and the green of the spring onion and cut into 2 cm pieces.
-
Cut the peppers into 2 cm pieces. Cut the plaice fillets into 4 cm pieces.
-
Baste on a skewer around 2 pieces of spring onions, peppers and plaice. Make 2 skewers per person and place in an appropriate bowl.
-
Spread the skewers liberally with the red curry spice paste. Leave to marinate in the refrigerator for at least 15 min.
-
Make a dressing of the sesame oil, soy sauce and sushi vinegar.
-
Peel the carrot and grate (in the food processor) with a coarse grater. Mix with the salad mix in a bowl and drizzle with the dressing.
-
Heat a grill pan without oil or butter and grill the fish skewers in 8 minutes until done. Times regularly.
-
Cut the coriander and scoop through the rice. Serve with the fish skewers and carrot salad.
Blogs that might be interesting
-
25 minMain disholive oil, chestnut mushrooms, Whole grain bread, red kidney beans, tomato paste, egg, Tabasco, Red onion, celery, fresh thyme,spicy vegetable burgers
-
45 minMain dishpumpkin, Red pepper, fresh Italian spice mix, traditional olive oil, garlic, goat cheese old 50, press orange, penne rigate, chilled baby kale, pumpkin seeds,pasta with pumpkin and goat cheese
-
20 minMain dishmienestje, pak choi, pork slices, sunflower oil, Japanese soy sauce, ground cumin, sweet chilli sauce, baked onions,stir-fry tray with bok choy
-
20 minMain dishbasmati rice, oil, Red onion, fennel bulb, deep-frozen stir-shrimp, Red pepper, Thai fish sauce,stir-fried fennel with shrimps
Nutrition
495Calories
Sodium23% DV550mg
Fat18% DV12g
Protein44% DV22g
Carbs23% DV70g
Fiber36% DV9g
Loved it