Yellow rice with Surinamese mackerel

Name: yellow rice with Surinamese mackerel
Total time: 20 min
Yield: 4
Ingredients: salt; 5 lemon; 4 bunch onions; 2 smoked mackerel; 15 tablespoon sambal; 15 tablespoon ketjapmarinade; 3 tomato; 1 onion; 2 tablespoon sunflower oil; 150 gram pea; 300 gram rice; 1 tablespoon ground turmeric

Ingredients

Directions

Cut the onion into quarter rings and the tomatoes into small cubes.
Heat a pan of water with the turmeric and salt, boil the rice in this according to the instructions.
Allow the peas to cook for the last 3 minutes and drain.
Heat the oil over a high heat in a frying pan and fry the onion 4 to 5 minutes.
Fry the tomato for another minute, then add the cooked rice, two-thirds of the ketjapmarinadeen two thirds of the sambal.
Turn the fire down a little.
In the meantime, remove the skin and skin from the mackerel and break the meat into coarse pieces.
Season the fish with the remaining sambal and sweet soy sauce, cut the spring onions into thin rings.
Turn off the heat under the rice mixture, carefully mix the mackerel and season with lemon juice and salt.
Divide the rice immediately over deep plates and garnish with the spring onions.