Fish with Rice and Mashed Potatoes

Ingredients

• Fish200 g
• Rice1/2 cup (100 g)
• Garlic1/2 clove (2 g)
• Oil1 tablespoon (10 ml)
• Turmeric1/2 teaspoon (1 g)
• Potato1/2 medium (90 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   Meanwhile, in a pot over medium-high heat add half of the oil, chopped garlic and rice.

3. 3

   Step 3

   Stir-fry for 1-2 minutes. Next, add turmeric, salt and pepper to taste. Optional: Add curry or replace the turmeric with curry.

4. 4

   Step 4

   Add water (about 2 times the amount of rice). Once boiling, lower the heat and cover.

5. 5

   Step 5

   Cook for 17-20 minutes or until the liquid is completely absorbed and the rice is cooked.

6. 6

   Step 6

   Separately, clean the fish and season with salt and pepper to taste.

7. 7

   Step 7

   Place the grill over high heat. Once heated, pour the rest of the oil and add the fish.

8. 8

   Step 8

   Cook for 3-4 minutes per side over medium heat. Once done, remove.

9. 9

   Step 9

   To make the mashed potato: Place the cooked potato in a bowl and mash until creamy.

10. 10

    Step 10

    Mix with the butter and milk. Season with salt and pepper.

11. 11

    Step 11

    Serve. If you wish, you can add a fresh salad with cucumber, tomato, radish, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Rice and Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.