FRIJE

Instructions

• 1.   For the rice, bring 175 ml of water per person to a boil in a saucepan.
• 2.   Slice the onion and crush or finely chop the garlic.
• 3.   Remove the seeds from the red bell pepper and cut it into small pieces.
• 4.   Stir the coconut milk well.
  Heat the olive oil in the wok and sauté the onion, garlic, and curry for 2 minutes over low heat.
• 5.   Add the bell pepper, coconut milk, and peeled tomatoes.
• 6.   Crumble the bouillon cube over the wok, then cover and simmer for 10 to 12 minutes over medium-low heat.
• 7.   Meanwhile, pour the rice into the saucepan and cook it covered for 10 to 12 minutes.
• 8.   Drain if necessary and set aside without a lid.
• 9.   Season with salt and pepper.
• 10.   Meanwhile, pat dry the cod fillet with a paper towel, then cut it into 4 equal pieces.
• 11.   Place the cod fillet in the wok after 3 to 4 minutes, then cover and continue cooking for 7 to 8 minutes over medium-low heat.
• 12.   Season with salt and pepper.
• 13.   Meanwhile, finely chop the cilantro.
• 14.   Zest the lime using a fine grater and cut the fruit into quarters.
• 15.   Add 1 tsp of lime zest per person to the rice and squeeze the juice from the quarters over the dish if desired.
• 16.   Serve the rice and the braised fish on plates.
• 17.   Garnish with cilantro and the remaining lime quarters.

Questions

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