Pilaf with fish, fish pilaf, how to cook a delicious dish. Salmon pilaf Pilaf with fish

Calories: Not specified
Cooking time: Not specified

Pilaf with fish, of course, has nothing in common with meat pilaf or. But this is not the main thing, the important thing is that the finished dish turns out tasty, appetizing, very aromatic and bright. In addition, fish pilaf has a big advantage - unlike meat or chicken, it allows for various variations with seafood, and the fish component can be very different. Ideally, for fish pilaf, choose sea or river fish without small bones with dense meat so that during the cooking process it does not separate into plates. There is no difference what kind of fish it will be - white or red.

Pilaf with fish - a recipe with a photo of each step.

Ingredients:

- fish fillet – 400-450 g;
- rice – 1 glass;
- water – 2 glasses;
- large carrots – 1 piece (or 2 medium ones);
- onion – 2 onions;
- cumin (cumin) – 1 tsp;
- black pepper – 0.5 – 1 teaspoon;
- salt - to taste;
- dry turmeric – 0.5 tsp (optional);
- vegetable oil – 3 tbsp. spoons;
- cilantro or any greens - for serving.

How to cook with photos step by step

We wash the rice for fish pilaf 3-4 times in plenty of cold water. Then pour in enough clean water to cover the rice grains and leave for an hour. During this time, the rice will absorb water and steam faster during cooking.

About 40-45 minutes after soaking the rice, we begin preparing the food. Cut fish fillets (or pieces of fish without bones, but with skin) into cubes measuring 3x3 cm or slightly smaller. Salt and a little pepper. Leave the fish pieces for 10 minutes.

We take large, bright, sweet carrots. We clean it and cut it into several parts, each about 5 cm long. Then we cut the carrots into plates and chop them into cubes.

We cut the onion as convenient and familiar to you - either into small cubes or half rings.

In a deep frying pan (other options: a saucepan with a thick bottom, a saucepan, a cauldron) heat up all the vegetable oil. It should warm up well and if you throw an onion cube into it, the oil will immediately begin to foam. Pour the chopped onion into the oil and fry it lightly until a golden edge appears around the edges of the pieces. We don't fry it too much. Add carrots and mix with onions. Simmer in oil for 5-6 minutes until the carrots soften slightly.

Add prepared pieces of fish fillet to the vegetables. Fry the fish until lightly browned.

Drain the excess water from the rice (it’s more convenient to put the grain in a sieve), pour it into the fish and vegetables. Immediately season with cumin (not to be confused with regular cumin) and ground black pepper. Stir, fry the rice a little so that it is saturated with oil.

Pour in two glasses of water and bring to a boil over high heat. Salt to taste. Once all the liquid has been absorbed into the rice, cover the dish with a heavy lid and steam the rice until cooked. Do not stir the rice during cooking, otherwise it may stick together in lumps and not steam evenly. Depending on the type of rice, this step will take from 15 to 20 minutes.

Be sure to open the lid slightly after 10 minutes and taste the rice - for some varieties, the liquid may not be enough and the rice will turn out a little dry. In this case, add another half a glass or a glass of water and bring the pilaf with fish until cooked. The rice should become soft, tender, but not sticky, and all the liquid should be absorbed. After turning off the heat, do not open the lid immediately. Let the pilaf rest and brew for 15-20 minutes, this will make it even tastier.

You can serve pilaf with fish on a large platter or in portions, garnished with fresh cilantro or any herbs of your choice. It will be very appropriate

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, receiving new forms and enriched with new ingredients. Initially it was prepared with meat in a slow cooker, then fruit ones appeared, without meat. 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 multicookers will be able to prepare it without difficulty, because the “pilaf” program is probably available in all multicookers. You can use any fish for pilaf; I prefer 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 cup
water - 2 glasses (200 ml glasses)
vegetable oil, odorless
seasoning for pilaf, if you don’t have it, then curry, cumin (aka cumin), barberry

Delicious fish pilaf in a slow cooker:

Cut the carrots into strips, the onion into half rings, and the fish fillet into cubes. I don’t pre-fry anything, no unnecessary movements.

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

Then carrots, onions and washed rice. I sprinkle with seasonings, fill with salted water, and turn on the “pilaf” program.

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

Step 1: prepare the onion.

Using a knife, peel the onion and then rinse thoroughly under running water. Place the vegetable on a cutting board and, using the same sharp tool, finely chop it into squares. Transfer the chopped onion to a free plate.

Step 2: prepare the garlic.

Peel the garlic using a knife and rinse lightly under running water. After this, put the vegetable on a cutting board, using the same sharp equipment, finely chop it and transfer it to a container with chopped onions. Attention: The garlic does not need to be finely chopped. It is enough to cut the cloves into thin slices.

Step 3: prepare the tomatoes.

We wash the tomatoes under running water and then place them on a cutting board. Using a knife, cut the vegetable into two halves, remove the place where the stalk was, and now finely chop it into pieces. You can chop the tomatoes into cubes the size of no more than 1-1.5 centimeters. This way they will give more juice and permeate the rice well with their aroma. Transfer the chopped vegetable to an empty plate.

Step 4: prepare the greens.

We wash the cilantro greens under running water, shake off excess liquid while hanging over the sink and place on a cutting board. Using a knife, finely chop the greens and transfer to a clean plate.

Step 5: prepare the fish fillet.

We wash the salmon or salmon fillet under running water and place it on a cutting board. If you have a long piece of fish, then you can cut it into several pieces. There is no need to cut small pieces, since such fish itself is very tender and after cooking breaks down into smaller pieces. If necessary, carefully cut off the skins and transfer the fillets to a free plate.

Step 6: Prepare the lemon.

To prepare fish pilaf, we need, of course, not the lemon itself, but only its juice. Therefore, we rinse the citrus under running water and place it on a cutting board. Using a knife, cut it into two halves, and then squeeze out the juice from each lemon part using a manual juicer. One medium lemon should yield 60-80 milliliters of freshly squeezed juice. This should be enough to add flavor to the dish.

Step 7: prepare fish pilaf.

Place the butter in a frying pan or cauldron and place the container over medium heat. By constantly stirring the oil with a wooden spatula, bring it to a liquid state. Immediately after this, pour a small amount of olive oil into the container and mix everything well again. Then add spices like ground coriander, turmeric and chilli to the oil mixture.

Attention: seasonings for cooking can be varied in any proportions to suit your taste. But for 600 grams of rice, for example turmeric, you need no less than 1-1.5 tablespoons. Chili pepper must be added with caution, as it adds spiciness to the pilaf. Coriander is a specific seasoning and very aromatic, so you need to add it a little at a time so that it does not overpower the aroma of the dish itself.

When the spices are well saturated with hot oil and you feel a spicy aroma in the kitchen, you can move on to the next step. Add chopped onion and garlic to the pan, mix everything well again with a wooden spatula and continue to simmer for 10 minutes until the vegetables become soft and translucent. Important: From time to time you need to stir everything with available equipment so that nothing burns.

Now add rice to the container, mix everything well and continue cooking the pilaf for another 5-7 minutes. Attention: There is no need to rinse the rice grains in advance, since we use a type of rice that is already peeled, besides, it contains less starch and is quite crumbly after cooking. During stewing, the rice should be well soaked in aromatic oil and seasonings.

Immediately after this, add chopped tomatoes to the pan and pour boiling broth or boiling water over everything. Mix everything thoroughly again using available equipment. There should be 1.5 times more liquid than rice. As soon as the mixture boils, place pieces of fish on its surface, salt the pilaf to taste and place a few bay leaves next to the fish fillet. Do not stir the dish under any circumstances, but simply cover the container with a lid and continue cooking over medium heat for 15-20 minutes. After the allotted time has passed, remove the lid from the pan and check the degree of readiness of the fish and rice. The fish fillet should become white or pale pink in color, and the rice should be soft and crumbly.

If you touch the fish with a tablespoon, it should easily break into several pieces. This will be a sign that the dish is ready. After this, turn off the burner, cover the frying pan again with a lid and leave aside to infuse for another 5-7 minutes. At the end, remove the lid from the container again, add finely chopped herbs, freshly squeezed lemon juice, mix everything gently but thoroughly and we can serve the fish pilaf.

Step 8: serve fish pilaf.

As soon as the fish pilaf is infused, pour it into a serving dish and serve it on the dinner table. The pilaf turns out to be very aromatic, piquantly spicy and with tender pieces of fish melting in your mouth. It is served as a main course for lunch or dinner.

Bon appetit!

If you don’t have fish broth on hand, but have a couple of hours left, then fish broth can be prepared from fish bones, onions, carrots and a few bay leaves, and then add the still fresh hot broth to the pilaf.

In addition to salmon fillet or salmon, you can add boiled shrimp and squid rings to fish pilaf.

Instead of cilantro, you can add finely chopped parsley to fish pilaf.

This fish pilaf can be cooked in the oven. But be sure to use a cauldron with a thick bottom and place it in a preheated oven to a temperature of 170°C at the moment when we pour water into the container and lay out the pieces of fish. The cooking time for pilaf in the oven is the same as on the stove.

Fish pilaf cooks much faster than similar dishes with meat and even poultry. Fish can be considered a dietary product due to its low calorie content. Accordingly, the dish made from it turns out to be low-calorie. In Uzbekistan, such a dish is also prepared in regions where there is no shortage of fish products. I will present to you a couple of recipes for preparing a dish called pilaf with fish. So, fish pilaf, the first recipe.

Fish pilaf on a plate

To prepare you will need the following ingredients:

Fish (boneless) - 300 gr.
Onions - 1 pc.
Carrots - 1 pc.
Rice cereal - 1.5 cups.
Vegetable oil - a quarter cup.
Salt - to taste.
Spices for pilaf - 1 tsp.

It is better to take fish without bones, such as trout, carp or similar. The main thing is that it does not boil over during cooking and retains its shape. Cut the fish into pieces and add salt. Chop the carrots into thin strips; you can use a shredder, but not a grater! Wash the rice thoroughly until the water drained from the grain is clear.

Heat the oil in a deep frying pan and fry the prepared pieces of fish until crusty. Remove and set aside.
Then fry the onion, cut into half rings, in the same oil over moderate heat, stirring occasionally so as not to burn.

Throw in the carrots and fry along with the onions for another 10 minutes, also stirring all the time. Pour boiling water so as to only slightly cover the zirvak with water, add salt and season with spices. Simmer for 10 minutes. Fans of spicy foods can also add hot peppers when stewing, but the pods must be without any damage, otherwise the fire will be very spicy.

Pour the washed rice cereal into the zirvak, increase the flame to high and add water, if necessary, now so that it covers the rice layer by 0.5 cm. Keep an eye on it until all the moisture is absorbed into the cereal and partially evaporated. As soon as the rice appears on the surface, use the handle of a spoon to make several punctures in the rice, close the lid, set the heat to the lowest setting and simmer for 15-20 minutes. After the allotted time has passed, place pieces of fried fish on top, cover again with the lid, wait 2-3 minutes and turn off the stove. Let the dish sit for a while and you can set the table. Before serving, carefully stir the contents of the pan and place the food on plates.
Bon appetit!

Pilaf with fish in a slow cooker

It’s much easier to prepare this dish in a slow cooker, because the appliance itself does everything for you. You just need to throw in all the ingredients, set the desired mode, in our case “pilaf” or “stew” for a certain time and the food is ready. I will now describe how to cook pilaf with fish in a slow cooker and how much food is needed for cooking. So, fish pilaf, recipe two:

Prepare:

Fish fillet - 300 gr.
Rice cereal - 1 cup.
Onions - 1 pc.
Spices for pilaf - 1 tsp.
Salt - to taste.
Vegetable oil - 3-4 table. l.

Cut the fillet into medium-sized pieces. Chop the onion into cubes. It is better to take long-grain rice (it is less likely to become overcooked). Rinse the cereal well to remove all the starch.
Pour oil into the multicooker container and, turning on the “frying” or “baking” function, fry the onion for 5-10 minutes. Do not close the lid and stir occasionally.

Then place a layer of fish on the onion, and rice on top of it. Pour boiling water so that the cereal is hidden under water by 0.5 cm. Add salt, add spices and, having set the “pilaf” or “stew” mode for 40 minutes, close the lid and wait for the signal.

After all, mix the contents of the bowl and place on plates, sprinkle with chopped dill and parsley. Consume the food hot. You can also add a couple of salads to this dish at your discretion. Bon appetit!

The calorie content of pilaf with fish is 190-200 Kcal per 100 g.

Japanese cuisine has confidently proven to the whole world that rice and fish go together very well! There are a lot of dishes based on these products - fish and rice. So why not try to cook everyone’s favorite pilaf, while replacing the meat with healthier fish. So, I present a recipe for fish pilaf.

For 600 grams of fish fillet, 2 heads of 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 pilaf is red fish - salmon, sockeye salmon, chum salmon or trout. You can cook pilaf with fish that you caught yourself.

Look also at mine - a very delicate consistency dish of Italian cuisine with a delicate creamy taste.

Recipe for pilaf with fish

Cut the cleaned fish into pieces, preferably small ones, sprinkle with finely chopped onion, salt, garlic, pepper and place in a cool place to marinate for 2 hours. After this, fry the fish until golden brown.

Rinse the rice until the water is clear, 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, add the cooked fish and fry, and return the previously removed rice. Before serving, let the dish stand for 20 minutes.

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