Tuduu
Rice Salad with Fish and Seafood

Rice Salad with Fish and Seafood

@tuduu

The rice salad with fish and seafood is a fresh and tasty first course, ideal for summer. The combination of rice with seafood and fish gives this dish a unique and irresistible flavor. The presence of yellow and red peppers, boiled carrot, and small mango not too ripe makes the salad even more colorful and appealing. Mussels, clams, fish with firm white flesh, and prawn tails complete this delicious preparation. The dressing made with Caribbean hot peppers, white wine vinegar, olive oil, salt, chopped spring onions, and chopped fresh herbs adds a touch of spiciness and freshness to the dish.

Difficulty: Medium
Cooking: 20 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Long grain rice100G
  • Yellow bell pepper1
  • Red bell pepper1
  • Boiled carrot1
  • Small mango not too ripe1
  • Mussels300G
  • Clams300G
  • Fish with firm white flesh500G
  • Prawn tails8
  • Olive oil2Tablespoons
  • Chopped onion1
  • For the dressing:
  • Caribbean hot peppers2
  • White wine vinegar2Tablespoons
  • Olive oil6Tablespoons
  • Saltto taste
  • Chopped spring onions2
  • Chopped fresh herbs (parsley mint)2Tablespoons

Preparation

  1. STEP 1 OF 12

    Boil the rice al dente in a pot with boiling water, drain it and rinse it under cold water to cool it and stop the cooking process

  2. STEP 2 OF 12

    Wash the peppers, remove the seeds and the white membranes inside, then cut them into strips

  3. STEP 3 OF 12

    Slice the boiled carrot; peel the mango, remove the pit, and cut the flesh into strips

  4. STEP 4 OF 12

    Clean the mussels and clams, place them in a saucepan with a lid, and cook for 15 minutes over moderate heat

  5. STEP 5 OF 12

    Cut the fish flesh into pieces; wash the prawn tails and remove the intestines

  6. STEP 6 OF 12

    Sauté the onion in a large saucepan with the oil over moderate heat for 4-5 minutes

  7. STEP 7 OF 12

    Add the fish and prawns and cook them for 10 minutes, then remove them from the pan with a slotted spoon and let them cool

  8. STEP 8 OF 12

    Reduce their cooking liquid to about a quarter of the initial amount, then set it aside

  9. STEP 9 OF 12

    Clean the peppers, chop the flesh, and place it in a bowl

  10. STEP 10 OF 12

    Add six tablespoons of the fish cooking liquid, vinegar, oil, necessary salt, herbs, and chopped spring onions

  11. STEP 11 OF 12

    Mix carefully to obtain a homogeneous sauce

  12. STEP 12 OF 12

    Gather the rice in a small salad bowl

Suggestions

  • Pan

  • Bowl

  • Knife

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)164.95
Carbohydrates (g)6.66
of which Sugars (g)5.53
Fat (g)9.26
of which Saturates (g)0.92
Protein (g)11.88
Fiber (g)3.02
Sale (g)0.05
  • Proteins
    11.88g·39%
  • Carbohydrates
    6.66g·22%
  • Fats
    9.26g·30%
  • Fibers
    3.02g·10%