Thai plaice skewers with spicy rice and carrot salad
Skewers of peppers, spring onion and plaice with a salad of carrot.
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.
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