Rice porridge with pike perch in fish broth

4 servings

60 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 328.6
• Proteins: 9.3g
• Fats: 13.1g
• Carbohydrates: 44.3g

Ingredients

• Rice: 200 g
• Pike perch fillet: 100 g
• Vegetable oil: 50 ml
• Carrot: 100 g
• Onion: 50 g
• Garlic: 3 clove
• Fish broth: 300 ml
• Salt: to taste
• Spices: to taste

Cooking steps

1. Rinse the rice, soak for 1 hour.

   Required ingredients:

   • Rice: 200 g

2. Peel the garlic, wash it, and pass it through a garlic press.

   Required ingredients:

   • Garlic: 3 cloves

3. Wash the carrot, peel it, and cut it into strips.

   Required ingredients:

   • Carrot: 100 g

4. Peel the onion, wash it, and cut it into rings.

   Required ingredients:

   • Onion: 50 g

5. Rinse the pike perch fillet, cut into portion-sized pieces, sprinkle with onion, garlic, salt, and spices, and place in a cool place to marinate for 2 hours.

   Required ingredients:

   • Pike perch fillet: 100 g
   • Onion: 50 g
   • Garlic: 3 cloves
   • Salt:  to taste
   • Spices:  to taste

6. Fry pieces of fish in heated vegetable oil until golden brown, remove and set aside.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Pike perch fillet: 100 g

7. Fry the onion rings until golden, remove and set aside, then add the carrot to the pan, fry, and add the onion.

   Required ingredients:

   • Onion: 50 g
   • Carrot: 100 g

8. Pour in the fish broth, add rice, and cook for 30 minutes.

   Required ingredients:

   • Fish broth: 300 ml
   • Rice: 200 g

9. Season the cooked porridge with salt and spices.

   Required ingredients:

   • Salt:  to taste
   • Spices:  to taste

10. Place the fried fish on the rice, turn off the heat, cover the pot with a lid, and let it sit for 20 minutes.

    Required ingredients:

    • Pike perch fillet: 100 g