2016 EDITION vol.3 issue 12 DIGITAL

Foods
By Tedman Oscar
Mixed fried rice with fish filet,
vegetables and cheese
Ingredients
400g long grain rice, 400g fish filet, 50g spring onions, 2 onions, 1 small piece of ginger, hand
full of basil leaves (or 1 tsp Basil herbs), 250 g tomatoes, 150 g cheese, seasoning salt, 1 esp
lemon juice, 100 g yellow paprika, 100 g red paprika, 200 g fennel, 1 tsp of wheat flour, 1 garlic, 1
pepper, 2 fish bouillon cubes, olive oil.
Preparation Time: 20 Minutes
Cooking Time:
48 minutes
Preparation Method
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Was fennel, spring onions, pepper and paprika. Cut them in small pieces. Peel and cut
onions. Peel and press ginger and garlic. Wash and cut fish fillet in pieces.
Sprinkle the fish with lemon juice and then later with wheat flour. Allow to soak for 20
minutes.Wash the rice and let it dry.
In between, heat up 4 tbsp olive oil in a pan at a low temperature. Fry the washed rice in
the oil for 5 minutes (stir now and then). Add about 600 ml hot water in the pan with
rice. Cook for 10 minutes. Keep the cooked rice aside.
Fry fish fillet for 8 minutes in olive oil.
Turn occasionally. Keep fried fish aside.
Cook cut tomatoes in a frying pan until the water is gone. Add onions, pepper and garlic
and fry for 3 minutes. Stir now and then. Add ginger, half sliced basil, fennel and fish
bouillon cubes. Fry for 10 minutes at low temperature. Add red and yellow paprika, half
spring onions and salt to taste. Fry for 2 minutes. Keep the sauce aside.
Rub a small amount of oil in the oven pan. Mix the cooked rice and sauce in the oven pan.
Add fish fillet and the rest of the basil and spring onions on top of the rice. Add cheese
(topmost). Bake for 10-minute in the oven at 250 degrees centigrades. Serve warm.
Kata kata cartoon magazine
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