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Ginger and fish skewers with rice
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 614
  • Fat about 23g
  • Carbohydrates about 69g
  • Protein about 31g
This is needed
This is needed for 4 people
Marinade
  • 2 tbsp soy sauce
  • 1 tbsp harissa
  • 1 tbsp toasted sesame oil
  • 3 cm ginger, finely grated
  • 2 garlic clove, finely grated
  • 600 g Royal cod fillets (MSC), cut into approx. 3 cm cubes
Rice
  • 1 tbsp toasted sesame oil
  • 300 g jasmine rice
  • 1 cm ginger, finely grated
  • 2.5 dl coconut milk
  • 1 tsp salt
  • 2.5 dl water
Charcoal/gas/electric grill
  • 8 wooden skewers (soaked in water for approx. 30 mins.)
  • 1 tbsp toasted sesame oil
  • 6 spring onion incl. green part, cut in half lengthwise and crosswise
  • 2 tbsp soy sauce
  • 2 tsp harissa
  • 1 tbsp toasted sesame oil
  • 1 cm ginger, finely grated
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And that's how it's done
And that's how it's done
Marinade
Combine the soy sauce, harissa, oil, ginger and garlic in a bowl. Add the fish, mix carefully, cover and marinate for approx. 30 mins.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Briefly sauté the rice and ginger. Pour in the coconut milk and water, bring to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 15 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.
Charcoal/gas/electric grill
Thread the cubes of fish onto the skewers. Mix the spring onions and oil. With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 8 mins., turning carefully every so often. Combine the soy sauce, oil, harissa and ginger, serve the fish skewers and spring onions with the rice, drizzle with the dressing.

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