Fish pilaf

Fish pilaf

Total: 1 hr 10 min. | Active: 40 min.
Nutritional value / people: 684 kcal
, Fat: 31 g
, Carbohydrate: 63 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

400 g yellowfin tuna steaks
2 garlic cloves
4 tbsp dry sherry
2 tbsp peanut oil
1 tbsp fish sauce
1 onion
1 tbsp butter
300 g long grain rice (e.g. parboiled)
7 dl vegetable bouillon, hot
300 g Chinese cabbage
150 g brown mushrooms
oil for frying
¼ tsp salt
1 bunch dill
salt and pepper to taste
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How it's done

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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.

Good to know
Tip: Replace the button mushrooms with shiitake mushrooms.


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