Serves 2
Directions
- 1Melt butter in a pot over medium heat and add garlic.
- 2Stir in dried sage, oregano, thyme, and basil.
- 3Add washed rice and toast until golden brown, stirring continuously.
- 4Pour in water and salt, then cover the pot to cook the rice.
- 5Melt butter and vegetable oil in a pan.
- 6Sear the seasoned fish fillets until golden brown on both sides, then remove.
- 7In the same pan, sauté sliced red onion and garlic paste.
- 8Add curry powder and thyme.
- 9Stir in sliced tomatoes, chili, minced habanero, paprika, and seasoning powder and salt.
- 10Add julienned bell peppers, spring onions, grated carrots, and shredded cabbage, then cover and cook briefly until vegetables are tender.
Ingredients
- 2 cube butter
- 1 tsp garlic
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 cup white rice
- 4 cup water
- 1 tsp salt
- 1 cube butter
- 1/4 cup vegetable oil
- 2 fillet swai basa fillets
- 1 whole red onion, sliced
- 1 tsp garlic paste
- 1 tsp curry powder
- 1 tsp thyme
- 2 whole tomato, sliced
- 1 whole red chili pepper
- 2 whole habanero pepper, minced
- 1 tsp paprika
- 1 tsp seasoning powder
- 1 tsp seasoning salt
- 3 whole bell pepper, julienned
- 3 stalk spring onion, chopped
- 2 whole carrot, grated
- 1/2 head cabbage, shredded
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