Cathy's Fish & Rice
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
fish fillets
|
|
| 1 | each |
onions
small |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | each |
cherry tomatoes
handful, halved |
|
| 1 | x |
mushrooms
|
*
|
| 1 | x |
all-purpose flour
(for dredging) |
*
|
| 1 | x |
vegetable oil
(for sauteing) |
*
|
| 110 | ml |
white wine
|
*
|
| 1 | x |
curry powder
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
fish fillets
|
|
| 1 | each |
onions
small |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | each |
cherry tomatoes
handful, halved |
|
| 1 | x |
mushrooms
|
*
|
| 1 | x |
all-purpose flour
(for dredging) |
*
|
| 1 | x |
vegetable oil
(for sauteing) |
*
|
| 1.1E+2 | ml |
white wine
|
*
|
| 1 | x |
curry powder
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
rice
cooked |
*
|
Directions
Sauté the onions in a small amount of oil until they start to soften. Add the garlic and cook for a few minutes, and then add the mushrooms and cook for a few minutes more, until they lose their raw look.
Meanwhile, put a few tablespoons of flour and the pepper into a plastic bag and shake the fish cubes in the bag.
Remove the fish from the bag, shaking off any excess flour.
When the vegetables are cooked to your liking, remove them from the pan and set them aside. You could drain them on a paper towel to remove a bit of the oil, but it's not necessary.
Add a little more oil to the pan, and heat it for a moment. Drop the fish pieces in the oil, and sauté them until them start to turn opaque.
Add the vegetables, the cherry tomatoes & the curry powder, and stir to mix them in.
Pour in the white wine (or other liquid of your choice) and cook down until most of the liquid has evaporated.
Serve over rice.
