Ingredients
Hint:
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
kochen@bettybossi.ch
Marinade
Rice
Charcoal/gas/electric grill
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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