Rice Porridge with Pike Perch in Fish Broth
⏳ Time
1 hour + 2 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Rice - 7.1 oz
- Pike Perch Fillet - 3.5 oz
- Vegetable Oil - 1 fl oz
- Carrot - 3.5 oz
- Onion - 1.8 oz
- Garlic - 3 cloves
- Fish Oil - 10 fl oz
- Salt - to taste
- Spices - to taste
Step by Step guide
Step 1
Rinse the rice and soak it for 1 hour.
Step 2
Peel the garlic, wash it, and press it through a garlic press.
Step 3
Wash, peel, and cut the carrot into strips.
Step 4
Peel the onion, wash it, and slice it into rings.
Step 5
Rinse the pike perch fillet, cut it into portion-sized pieces, sprinkle with onion, garlic, salt, and spices, and place in a cool place to marinate for 2 hours.
Step 6
In heated vegetable oil, fry the pieces of fish until golden brown, remove and set aside.
Step 7
Fry the onion rings until golden, remove and set aside, then add the carrot to the pan and sauté, adding the onion afterward.
Step 8
Pour in the fish broth, add the rice, and cook for 30 minutes.
Step 9
Season the finished porridge with salt and spices.
Step 10
Place the fried fish on top of the rice, turn off the heat, cover the pot with a lid, and let it sit for 20 minutes.
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