Grilled Fish and Rice with Carrot and Peanuts

Ingredients

• Fish200 g
• Rice1/2 cup (100 g)
• Garlic1/2 clove (2 g)
• Oil1 tablespoon (10 ml)
• Turmeric1/2 teaspoon (1 g)
• Carrot1/2 medium (30 g)
• Peanut1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   In a pot over medium-high heat, add half of the oil, chopped garlic, carrot cut into thin strips and rice.

2. 2

   Step 2

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

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

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

6. 6

   Step 6

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

7. 7

   Step 7

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

8. 8

   Step 8

   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

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