for 4 person

Marinade

2 tbsp	soy sauce
1 tbsp	harissa
1 tbsp	toasted sesame oil
3 cm	ginger, finely grated
2	garlic cloves, finely grated
600 g	Royal cod fillets (MSC), cut into approx. 3 cm cubes

Rice

300 g	jasmine rice
1 tbsp	toasted sesame oil
1 cm	ginger, finely grated
2 ½ dl	coconut milk
2 ½ dl	water
1 tsp	salt

Charcoal/gas/electric grill

8	wooden skewers (soaked in water for approx. 30 mins.
6	spring onions incl. green parts, cut in half lengthwise and crosswise
1 tbsp	toasted sesame oil
2 tbsp	soy sauce
1 tbsp	toasted sesame oil
2 tsp	harissa
1 cm	ginger, finely grated

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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