Pangasius fillet with carrot crust for risibisi

Name: Pangasius fillet with carrot crust for risibisi
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 150 g frozen peas; 4 deep-frozen pangasius fillets (à approx. 125 g); 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1 Carrot; 80 g Gouda cheese; 4 Stem(s) Marjoram; 2 TABLESPOONS Sunflower oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
150 g frozen peas
4 deep-frozen pangasius fillets (à approx. 125 g)
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1 Carrot
80 g Gouda cheese
4 Stem(s) Marjoram
2 TABLESPOONS Sunflower oil

Directions

1
Prepare rice in boiling salted water according to package instructions. Add the peas about 5 minutes before the end of the cooking time. Drain the rice and let it drain. Wash fish, dab dry, season with salt and pepper, turn in flour.
2
Peel and grate the carrot. Grate cheese. Wash marjoram, shake dry and chop finely except for something to garnish. Mix everything together. Heat the oil in an ovenproof pan and fry the fish for 1-2 minutes on each side at medium heat.
3
Spread the carrot-cheese mixture over the fish and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 2-3 minutes.
4
Arrange risi bisi on plates, place fish fillet on top and garnish with marjoram.