Spicy Fish On Savoury Rice

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 140 g all-purpose flour
• 2 ml cayenne pepper
• 5 ml dried basil
• 6 hake fillets (or fish of choice)
• salt
• 2 eggs, whisked
• fresh breadcrumb
• oil (for frying)
• 1 onion, coarsely chopped
• 1 green pepper, diced
• 375 ml uncooked rice
• 500 ml chicken stock
• 100 g fresh button mushrooms, sliced
• 50 g pecan nuts, coarsely chopped

Recipe

• 1 combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate.
• 2 season the hake fillets to taste with salt and roll each fillet in the cake flour mixture.
• 3 dip each fillet in the whisked egg and roll in the breadcrumbs.
• 4 place on a baking sheet and chill for about 15 minutes.
• 5 fry in heated oil until brown on the outside and cooked inside.
• 6 sauté the onion and green pepper in a little heated oil until soft.
• 7 add the rice and stir-fry for about 1 minute.
• 8 pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary.
• 9 sauté the mushrooms in a separate pan until done and mix with the cooked rice.
• 10 add the pecan nuts.
• 11 spoon the rice onto a serving platter or onto individual plates and place the fish on top.
• 12 serve with tartar sauce or slices of lemon.