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Spicy rice with cod
Spicy rice with cod
730kcal Per person
35g Protein
92g Carbs
25g Fat
16g Fiber
Ingredients
- 1 cod fillet (frozen)
- ½ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 carrot
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon curry powder (2 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 pinch ground cumin (1 g)
- 3 ounces brown rice (84 g)
- 1 cup water (237 ml)
- 1 cube vegetable bouillon
- 6 ounces garden peas (frozen) (168 g)
Preparing this recipe
- Let the cod thaw for a while.
- Finely chop the onion, crush the garlic and mince the ginger. Wash the carrot and slice it into equal rounds.
- Heat half of the oil in a wok pan. Add the onion, garlic and ginger and cook for 3 minutes over medium heat. Add the carrot, spices and rice and cook for a minute. Then add water along with the bouillon cube. Bring to a boil and let it simmer on low heat for 12 minutes.
- Meanwhile, heat the rest of the oil in a frying pan and cook the cod on both sides for 4 minutes. Season with pepper and salt.
- When the rice is almost dry-cooked, add the garden peas to the rice and warm them up a bit more.
- Serve the spicy rice with cod on a plate.
Tip van FitChef
Sprinkle some fresh chives or parsley over the rice.
