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Fish pilaf
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 684
  • Fat about 31g
  • Carbohydrates about 63g
  • Protein about 34g
This is needed
This is needed for 4 people
  • 2 garlic clove
  • 400 g yellowfin tuna steaks
  • 2 tbsp peanut oil
  • 4 tbsp dry sherry
  • 1 tbsp fish sauce
  • 1 onions
  • 1 tbsp butter
  • 300 g long grain rice (e.g. parboilded)
  • 7 dl vegetable bouillon, hot
  • 300 g Chinese cabbage
  • 150 g brown mushrooms
  • oil for frying
  • 0.25 tsp salt
  • 1 bunch dill
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Cut the fish into approx. 2 cm cubes. Press the garlic, combine with the sherry, oil and fish sauce, add to the fish and mix well, cover and leave to marinate in the fridge for approx. 30 mins.
Chop the onion and sauté in the butter. Add the rice, sauté until translucent. Pour in the stock, bring to the boil, reduce the heat, cover and simmer over a medium heat for approx. 15 mins. Cut the Chinese leaves into strips and the mushrooms into pieces, add to the rice, continue to simmer for approx. 5 mins. Wipe the marinade off the fish. Pat the fish dry. Heat the oil in a frying pan, fry the fish for approx. 3 mins., season with salt. Finely chop the dill, add to the rice along with the fish, mix carefully, heat gently, season.