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 stock
Rice
Fish
To serve
Utensils
One bamboo steamer basket, lined with baking paper
How it's done
Herb stock
Place half of the herbs and spinach in a pan with the stock, puree. Set aside the remainder of the herbs and spinach.
Rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Add the rice to the herb stock, bring to the boil. Turn off the heat and leave the rice to fluff up in the pan for approx. 15 mins.; do not remove the lid.
Fish
Place bamboo baskets in a wide pan, fill with water to just below the bottom of the lower basket. Salt the fish and place it in the baskets. Cover and cook over a medium heat for approx. 10 mins.
To serve
Separate the rice with a fork, mix in the fried onions and the reserved herbs and spinach, season to taste. Plate up the rice and fish, combine the yoghurt and harissa, drizzle over the fish.
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