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Spicy fish on savoury rice

Recipe from: 7/21/1994 12:00:00 AM
Ingredients 15
Servings 6


  • 140
    cake flour
  • 2
    cayenne pepper
  • 5
    dried basil
  • 6
    frozen hake fillets, defrosted
  • salt
  • 2
    eggs, whisked
  • fresh breadcrumbs
  • oil for frying
  • RICE
  • 1
    onion, coarsely chopped
  • 1
    green pepper, diced
  • 375
    uncooked rice
  • 500
    chicken stock (replenish with water)
  • 100
    fresh button mushrooms, sliced
  • 50
    pecan nuts, coarsely chopped


Combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate. Season the hake fillets to taste with salt and roll each fillet in the cake flour mixture. Dip each fillet in the whisked egg and roll in the breadcrumbs. Place on a baking sheet and chill for about 15 minutes. Fry in heated oil until brown on the outside and cooked inside. Sauté the onion and green pepper in a little heated oil until soft. Add the rice and stir-fry for about 1 minute. Pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary. Sauté the mushrooms in a separate pan until done and mix with the cooked rice. Add the pecan nuts. Spoon the rice onto a serving platter or onto individual plates and place the fish on top. Serve with tartare sauce or slices of lemon. Serves 6.

Read more on: fish/seafood  |  shallow-fry

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