Rice garnish for fish. Video
The garnish makes the dish more complete, complements and sets off its taste, and improves its appearance. The best side dishes for fish are traditionally various vegetables, rice and potatoes. We bring to your attention some simple, but very tasty recipes.
Rice garnish for fish: video
You will need: – 1 small zucchini; – 1 onion; – 1 carrot; – 1 sweet bell pepper; – 1 small ginger root; – 1 stalk of leeks; – 1-2 cloves of garlic;
– fresh parsley; – salt and black pepper to taste; – olive oil for frying.
The name of this side dish comes from the French word julienne. In cooking, this term denotes a special way of cutting young vegetables into thin strips.
Wash and peel vegetables. Cut the zucchini, carrots and peppers into thin slices and then into strips. Chop the onions with the feathers along the grain. Chop the garlic with a knife.
In a large skillet, heat olive oil over medium heat. Add chopped garlic, sauté for 1–2 minutes and remove so that it does not burn and spoil the taste of the side dish. Put the chopped vegetables in the pan, stir.
While the vegetables are roasting, cut the ginger into very thin strips, the leeks (only the white part) into half rings, and finely chop the parsley. Pour into a skillet, season with salt and pepper to taste, stir and fry for another 2-3 minutes, then immediately remove from heat and transfer to another dish, otherwise the side dish will continue to cook. Vegetables should remain semi-hard and crispy, as Italians like to say, al dente.
Vegetable julienne goes well with grilled fish such as gilthead or red fish steaks.
Recipe 2. Potatoes with rosemary
You will need: – 500 g of young potatoes; – 1 sprig of rosemary; – 2-3 cloves of garlic; – 2-3 tablespoons of olive oil; – salt and ground black pepper to taste.
Wash the potatoes thoroughly with a stiff washcloth. You do not need to clean it. Cut large potatoes into 4 parts, medium – in half, leave small ones whole.
Peel the garlic and pass through a press. Separate the leaves from the rosemary sprig, chop them coarsely and rub lightly in a mortar. Combine olive oil with salt, garlic, rosemary and black pepper.
Fold the potatoes into a deep heat-resistant form, pour over the mixture and mix thoroughly. Cover with a lid or foil and place in an oven preheated to 180-200 degrees for 1-1,5 hours. Shake the potatoes 2-3 times during cooking so that they bake evenly. Readiness can be checked with a fork.
This side dish can be served with any grilled fish.
You will need: – 1 glass of rice; – 1 teaspoon brown sugar; – 1/4 teaspoon ground black pepper; 1/2 teaspoon ground cinnamon 1/2 teaspoon coriander seeds – 1-2 carnations; – coarse sea salt to taste; – olive oil for frying.
For a crumbly side dish, use long grain rice
Crush all the spices in a mortar. Heat oil in a large skillet, pour rice and spices into it, stir thoroughly and fry for 2-3 minutes with constant stirring.
Pour two cups of hot water into the rice. Bring to a boil, cover and cook over low heat for about 20 minutes, until the rice has absorbed all the water. Remove from heat, wrap in a blanket and let it brew for 20-30 minutes.
Since the side dish according to this recipe turns out to be very spicy, it is recommended to serve it with fish with a neutral taste – pike perch, perch, cod.