Fish pilaf

Total time: 1hr 10m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 684 Kcal, 34g Protein, 63g Carbohydrates, 31g Fat


  • 2 garlic clove
  • 400 g yellowfin tuna steaks
  • 2 tbsp peanut oil
  • 4 tbsp dry sherry
  • 1 tbsp fish sauce
  • 1 onions
  • 1 tbsp butter
  • 300 g long grain rice (e.g. parboilded)
  • 7 dl vegetable bouillon, hot
  • 150 g brown mushrooms
  • 300 g Chinese cabbage
  • oil for frying
  • 0.25 tsp salt
  • 1 bunch dill
  • salt and pepper to taste

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  • Cut the fish into approx. 2 cm cubes. Press the garlic, combine with the sherry, oil and fish sauce, add to the fish and mix well, cover and leave to marinate in the fridge for approx. 30 mins.
  • Chop the onion and sauté in the butter. Add the rice, sauté until translucent. Pour in the stock, bring to the boil, reduce the heat, cover and simmer over a medium heat for approx. 15 mins. Cut the Chinese leaves into strips and the mushrooms into pieces, add to the rice, continue to simmer for approx. 5 mins. Wipe the marinade off the fish. Pat the fish dry. Heat the oil in a frying pan, fry the fish for approx. 3 mins., season with salt. Finely chop the dill, add to the rice along with the fish, mix carefully, heat gently, season.
  • Tip:

    Replace the button mushrooms with shiitake mushrooms.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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