Sweet and spicy fried tilapia on fried rice with peanut crunch

Cook the rice in a saucepan in salted water according to the package instructions and leave until completely cooled.  

Wash the tilapia fillets, pat dry and cut into pieces. Peel and press the garlic cloves. Marinate the fish pieces in 1 tbsp soy sauce, sweet chilli sauce, garlic and ginger for approx. 20 minutes in the fridge.  

Peel and finely chop the shallots. Wash and clean the spring onions, cut into fine rings and sauté with the shallots in peanut oil in a pan. Wash the vegetables. Peel and slice the carrots. Cut the sugar snap peas into fine strips. Chop the peanuts.  

Put the carrots, sugar snap peas and broccoli florets in a pan with 1 tbsp peanut oil. Stir in the curry paste and braise for about 8 – 10 minutes over medium heat. Cut the Chinese cabbage into fine strips and braise briefly at the end. 

Mix the rice with the peanut butter, turmeric and cumin into the vegetables and fry for about 5 minutes. Season with soy sauce.  

Fry the fish on all sides for approx. 3 minutes with the remaining peanut oil in a pan, serve with the rice and sprinkle with the peanuts.

Recipe provided by Dee’s Küche @deeskueche; Photo: Julia Cawley Photography @juliacawleyphotography.