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
Herb topping
Basmati rice
Charcoal/gas/electric grill
How it's done
Herb topping
Place the coriander in a measuring cup along with all the other ingredients up to and including the salt, puree.
Basmati rice
Rinse the rice in a sieve under running water until the water runs clear. Drain well. Place the rice in a grill tray, add the pineapple juice and water, season with salt. Cover the grill tray.
Charcoal/gas/electric grill
With the lid down, cook the rice over/on a medium heat (approx. 200 °C) for approx. 15 mins.
Brush the fish with oil, season, add the topping, press down gently. Place the fish next to the grill tray. With the lid down, grill the fish alongside for approx. 6 mins. Separate the rice with a fork, mix in the nuts and serve with the pike perch fillets.
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