Main Page
Second course
Pollock with rice

Pollock with Rice

Pollock with rice is two dishes in one—the main and the side together. You can make it a few different ways: cook plain rice and serve it with stewed, baked, or fried pollock alongside, or braise the rice and fish together. In this recipe the pollock cooks right on top of the rice, and you can make it on the stovetop (in a deep skillet or a Dutch oven), in the oven (cover the dish with foil), or in the microwave under a lid. Serve it with fresh herbs and vegetables.

naniki

Recipe author

Composition / ingredients

Servings:

Pollock

250

Short-grain rice

Water

1.5

Thyme

Sunflower oil

Salt

Ground black pepper

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 18 % 6 g

Carbohydrates 61 % 20 g

161 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 50 min

Step 1:

To make pollock with rice, get out the rice (short-grain here), the pollock, an onion, salt, sunflower oil, and thyme (or your own favorite spices).
Step 2:

Boil the rice until it's about half cooked.
Step 3:

Clean the pollock, rinse it well under running water, and cut the fillets off the bone with a sharp knife.
Step 4:

Cut the fillets into serving-sized pieces.
Step 5:

Season the pollock with salt and pepper, brush it well with sunflower oil, and set it aside while the rice cooks.
Step 6:

The rice is ready. Season it with salt, add the dried thyme and a little oil, and stir.
Step 7:

Lay the seasoned pollock pieces on top of the rice and drizzle with a little more oil.
Step 8:

For extra moist, tender fish, you can sprinkle it with grated cheese. Cover and finish cooking: 10 minutes on the stovetop, 20 minutes in the oven, or 5 minutes in the microwave.
Step 9:

And it's done! Serve hot.