Mackerel With Saffron Rice
Portuguese Mackerels Recipe - Carapau Fritado Com Arroz
By: Isabel Robson
Serves: 2
Preparation: 30 minutes
Ingredients:
2 Medium Mackerels
100g Basmati rice
4 Asparagus
10 Black olives
1 Table spoon chili sauce
2 Garlic cloves
1 Medium heat chili
1 tsp chopped coriander
1/4 tsp saffron
1 Table spoon breadcrumbs
1 Table spoon flour
1 Free range egg
Salt and pepper
Olive oil
Preparation: 30 minutes
Ingredients:
2 Medium Mackerels
100g Basmati rice
4 Asparagus
10 Black olives
1 Table spoon chili sauce
2 Garlic cloves
1 Medium heat chili
1 tsp chopped coriander
1/4 tsp saffron
1 Table spoon breadcrumbs
1 Table spoon flour
1 Free range egg
Salt and pepper
Olive oil
- Chop garlic and chili, add to a deep pot with 1 tsp olive oil.
- Add rice, saffron and sweet chili sauce with 500ml water on low heat.
- Stir regularly and add more water if necessary.
- Once rice is semi soft, add chopped asparagus (large chunks) and olives.
- Drain excess water if necessary. Add chopped coriander and cover the pot.
- Cover fish fillets in egg (mixed), then dip in flour, back in egg.
- Dip fish in breadcrumbs.
- Deep fry fish in olive oil.
- Ready to serve with saffron rice.
This fish contains Omega 3 fatty
acids. It is a great immune booster and it promotes mobility of white blood cells.
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