Fish Pilaf

Directions

1. 1

   Step 1

   

   Thaw the hake fillet. Wash the head of garlic without peeling. Wash and peel the carrot. Peel the onion. Rinse the rice until the water runs clear. Prepare a grater, a pot, and a deep pan.

   TipYou can read about different ways to thaw fish in this article.

2. 2

   Step 2

   

   Put the rice in a pot, add 1.5 cups of water, and place over medium heat. Cook for 10-15 minutes until half-cooked, until the grain absorbs most of the water.

3. 3

   Step 3

   

   Cut the hake fillet into 1.5-2 cm cubes. Coarsely grate the carrot. Dice the onion into 3-4 mm cubes. Cut the top off the head of garlic.

4. 4

   Step 4

   

   Heat a pan over medium heat, add the vegetable oil. Sauté the onion, stirring, for about 2-3 minutes until golden. Add the carrot and cook the vegetables together for another 2-3 minutes until tender.

   TipAt home, pilaf can also be cooked in a small cauldron or a thick-walled pot.

5. 5

   Step 5

   

   Add the hake fillet to the pan. Cook, stirring frequently, for 4-5 minutes until lightly browned. Add the half-cooked rice and stir gently.

6. 6

   Step 6

   

   Bring the remaining 1.5 cups of water to a boil in a kettle and pour it into the pan. Place the head of garlic on top, add the spices. Reduce the heat to low and cover the pan with a lid. Simmer the pilaf until the rice and fish are cooked, 10-12 minutes.

   TipWhile simmering, check the amount of water in the pan and add more if necessary to prevent the rice from burning.

7. 7

   Step 7

   

   Divide the pilaf among plates and serve while it's still hot.