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Fish and
Seafood Recipes - Coriander Mackerel with Rice
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Fish and Seafood
Recipes -
Coriander Mackerel with Rice
Ingredients
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6
large mackerel fillets, cut into wide strips
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1-2
eggs, beaten
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100
g/4 oz/2 cups breadcrumbs
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15
ml/1 tbsp chopped coriander (cilantro)
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Corn
oil
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50
g/2 oz/1/4 cup butter
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45
ml/3 tbsp pine nuts
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450 g/1 lb/2 cups long-grain rice
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1 liter/4 1/4 cups
boiling water
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Salt and freshly ground black pepper
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5 ml/1 tsp
saffron powder Coriander leaves
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Lemon
wedges
Method:
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Dip the mackerel
strips in beaten egg then in the breadcrumbs mixed
with the coriander. Chill while preparing the rice.
-
Heat 120 ml/1/2 cup of corn oil in a
saucepan with the butter. Add the pine nuts and fry
(sauté) until brown. Remove from the pan with a
draining spoon and drain on kitchen paper.
-
Add the
rice to the oil and butter and fry for 1 minute.
Stir in the boiling water, a little salt and pepper
and the saffron.
-
Bring to the boil, reduce the heat,
cover and simmer for 20 minutes or until the rice is
tender and has absorbed the liquid. Fluff up with a
fork.
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Meanwhile, shallow-fry the mackerel strips in
corn oil until crisp and golden. Remove from the pan
with a draining spoon.
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Pile the rice on to a serving
dish. Top with the fish, then drizzle any oil left
in the pan over the top. Garnish with the coriander
leaves and lemon wedges.
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