Pilaf, which came to us from the East, has long become a popular dish with us. Pilaf recipes have been passed down from generation to generation for centuries, taking on new forms and enriching them with new ingredients. Initially, it was cooked with meat in a slow cooker, then fruit, without meat, appeared. Pilaf with fish can be called a variation on the theme of pilaf, but, nevertheless, the dish turns out to be very tasty. Owners of multicooker will cook it without difficulty, because the "pilaf" program is, probably, in all multicooker. You can take any fish for pilaf, I like it more with dense, dry fish that does not fall apart and retains its shape, such as pink salmon or tuna.

Ingredients:

• fish (fillet) - 300-400 g
• carrots - 1 pc
• onion - 1 piece
• rice - 1 glass
• water - 2 glasses (200 ml glasses)
• odorless vegetable oil
• seasoning for pilaf, if not, then curry, cumin (aka zira), barberry

Delicious fish pilaf in a slow cooker:

Cut carrots into strips, onions in half rings, fish fillets into cubes. I don't fry anything beforehand, no unnecessary gestures.

I pour a few tablespoons of vegetable oil into the bowl of the multicooker so that the entire bottom is well covered, then I put the chopped fish fillet (today I have pink salmon).

Then carrots, onions and washed rice. Sprinkle with seasonings, fill with salted water, turn on the "pilaf" program.

In an hour, aromatic rice with fish in a slow cooker is ready! Mix and serve.

Chop the onion into thin rings, you can dice it.

Rinse the rice in cold water several times and strain well to drain excess liquid. A colander or towel can be used for this purpose.

Pour oil into a frying pan or cauldron, heat it and fry the onion.

When the onion is softer, add the fish and fry for a few minutes. If you are preparing a dietary pilaf with fish, vegetables do not need to be fried.

Put rice on top, smooth it evenly and cover with hot water. Add salt and spices (allspice and bay leaf).

Optionally, you can add dried parsley, it goes very well with any fish.

Bring the mixture to a boil, simmer for 1 minute and immediately reduce the heat, cover the pan and simmer the pilaf for 10-15 minutes. During this time, the rice will absorb all the liquid and will be almost ready.

Leave the pilaf until cooked in a warm oven, or wrap the pan with a blanket. After 10 minutes, serve a wonderful treat with tender fish.

Serve the fish pilaf with a light vegetable salad. You can use any fresh herbs to decorate the dish. Bon Appetit!

• Rice goes well with any seafood, so mussels, squid or shrimp can be added with fish. All do not require a long heat treatment, so add them at the very end of cooking, when the cereal is almost ready.
• Red fish fillets do not need to be peeled. It contains healthy fats and amino acids.
• If you are preparing pilaf with river fish, sprinkle lemon juice on the fillet to remove the unpleasant smell.

Japanese cuisine has confidently proved to the whole world that rice and fish combine very well with each other! There are many dishes based on these products - fish and rice. So why not try to cook everyone's favorite pilaf, while replacing the meat with a healthier fish. So, I present a recipe for fish pilaf.

For 600 grams of fish fillets, 2 onions, 3 cloves of garlic, 1 carrot, one and a half cups of rice, 45 grams of vegetable oil, spices for pilaf (cumin, dried barberry, etc.), salt to taste.

For pilaf, you can take any fish you like. To my taste, the most successful in pilaf is red fish - salmon, sockeye, chum salmon or trout. You can cook pilaf with fish that you caught with your own hands.

See also mine - a very delicate Italian dish with a delicate creamy taste.

Recipe for cooking pilaf with fish

Cut the peeled fish into pieces, preferably small, sprinkle with finely chopped onions, salt, garlic, pepper and put in a cool place for pickling for 2 hours. Then fry the fish until golden brown.

Rinse the rice until clear water, put in a saucepan, add water so that it covers the grains by 3 cm. Bring to a boil, cook until tender, without stirring over low heat. The last step is to remove the rice from the middle of the pan, put in the finished fish and fry, return the previously removed rice. Let the dish stand for 20 minutes before serving.

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In this recipe, we will cook pilaf with fish. Yes, yes, you heard right, we will cook pilaf with fish. And believe me, this is very, very tasty.

And if you want to cook a meat dish, then this is what you will definitely like.

Also, if you are harvesting mushrooms for future use, we recommend that you find out how to do it correctly, in larger quantities and preserve the usable area of ​​the freezer and refrigerator as a whole.

What is needed

1. Pollock or cod fish.
2. Onions 3 onions.
3. Carrots 2 pieces.
4. Rice 3 cups.
5. Salt and spices.

How to cook pilaf with fish

Step 1

Cooking pilaf from fish in the same way as pilaf with meat. First, remove the fins from the fish and cut into slices, as for frying. Put the pieces of fish in a saucepan, fill with water and boil until half done. Then we remove all bones from it and break the fish meat into pieces (not small). Do not drain the water.

Step 2

In a frying pan with sunflower oil, fry onions cut into half rings and carrots, cut into strips. First fry over high heat with constant stirring.

Step 3

Then we reduce the heat to below average, put pieces of fish in this mixture, salt, pepper, add washed rice, fill with water at the rate of 1 cup of rice 1.5 cups of water. You can use fish broth, which is diluted in half with clean water.

Over low heat and with the lid closed, fish pilaf is cooked for 30 minutes. But you should check the amount of fluid from time to time. After tasting the rice (if soft), you can turn off the fire, mix all the components of the fish pilaf, let it brew for another 10 minutes and eat.

Bon Appetit!

Note to the hostess

Fish pilaf can be prepared from any fish, but it is from white meat fish that it turns out to be especially tasty.