Fish, rice, vegetables … Japanese cuisine immediately comes to mind. Although I don’t think any real Japanese would ever add onions in there …
Amount: 2 portions
Ingredients
- 150 g rice
- 300 g fish / 150 g fish and 150 g shrimp
- leek
- pepper
- 2 medium onions
- salt
- olive oil
- oregano
Directions
Cut onions into half-rings and place in a pan with some olive oil. Cut leek and peppers. Cut the fish into bite-sized cubes. Rinse the rice and boil it in a sufficient amount of water (it will be easier for it to stay loose, fluffy and not overboiled). It takes about 15 – 20 minutes.
Meanwhile, fry the onion in the pan, but only to make it glazed, and then pour water over it. After a while, add the peppers. After about 10 minutes, add the fish (or the shrimp) and the leek to the pan, add salt, sprinkle with oregano, stir and cover so that all the sauce from the peppers and the fish remains. Let it stand for a while, then drain the rice and serve immediately.
Enjoy your meal!
