Recipe: Delicious Rice, stew, fish and salad

Delicious, fresh and tasty.



Rice, stew, fish and salad. Hello friends, Finally i have launched the cooking channel so many has asked for. Here is my first dish, intro coming soon. Hope you love the great taste of.

Rice, stew, fish and salad I have prepared this stew a few times and it is always a winner. I use anchovy paste that I always have on hand as well as adding Clamato Juice to enhance the flavor. A fish stew recipe inspired by the flavors of East Africa. You can have Rice, stew, fish and salad using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Rice, stew, fish and salad

  1. You need of Rice.
  2. It's of Fried sukunbiya fish.
  3. You need of Scotch bonnet.
  4. It's of Pepper.
  5. Prepare of Onions.
  6. It's of Salt.
  7. Prepare of Maggi.
  8. Prepare of Tomatoes.
  9. Prepare of Cabbage.
  10. It's of Lettuce.
  11. It's of Mayonnaise.
  12. It's of Cooking oil.
  13. You need 3 cubes of Knoor chicken.

Any sort of fish, shrimp, vegetables, coconut milk and a bit of curry make this fish stew unique. Serve the stew topped with the parsley. Fish Alternatives Any relatively firm, white-fleshed fish will work well. Try rockfish, grouper, or for a special treat, halibut.

Rice, stew, fish and salad step by step

  1. For the rice, zaki wanke shinkafa ki dora ruwan ki, Ya tafasa saiki juye shikafan ki akai da zaran tayi laushi saiki juye ta ta tsane saiki maida ta ki rage wutan ta qarasa..
  2. Salad, xaki wanke lettuce kisa masa dan gishiri ki wanke, ki yanka qanana, sannan ki aje ki yanka tomatoes, saiki wanke green cabbage Ki yanka saiki hadesu Ki kawo mayonnaise ki juya Sosai..
  3. Fried fish, zaki wanke kifin ki barshi ya sha iska sannan ki dora mai yayi zafi in yayi zafi saiki na saka kifin ki jerasu ki soya ki juya bayan in yayi ki fitar shikenan..
  4. Stew Ki hada Taruhu albasa tattasai ki blending saiki soya kisa dandano..

Be sure to remove the skin before adding the fish to the pot. Serve a cold glass of Rosé with this. A favourite fish dish from the Ottolenghi repertoire, plus a rice salad packed with flavour and crunch. Heat the remaining oil in another frying pan. Dip the fish first in flour and then in egg, and fry for three minutes, turning once.