Ingredients
Preparation
- Preheat the oven to 220 °C.
- Place the portions of skrei on an ovenproof dish or tray. Pat the skrei pieces dry with kitchen paper.
- Mix together all the ingredients for the sauce and put 1-2 tablespoons of sauce onto each piece of skrei.
- Place the skrei on the second-to-top rack in the preheated oven. Let it cook for 6-10 minutes, depending on the thickness of the pieces. The Skrei is ready when it flake easily when pressed.
Crunchy red cabbage salad
- Slice red cabbage, red onion, and bell pepper into fine strips and place them in a bowl.
- Mix the ingredients for the sauce and pour it over the vegetables.
- Mix the vegetables and sauce together for 1 minute, and let it sit for at least 10 minutes before serving.
- This salad can be prepared the day before and stored in the refrigerator.
Fluffy jasmine rice
- Rinse the rice for 2 minutes in cold water.
- In a pot, combine the rice, water, salt, and lime slices. Bring it to a boil with occasional stirring to prevent sticking to the bottom.
- Once the rice has boiled, place a lid on the pot and reduce the heat.
- Let the rice simmer under the lid for 15 minutes without stirring.
- Remove the pot from the heat, take off the lid, discard the lime slices, and let the rice steam for an additional 5 minutes before adding the olive oil and gently fluffing the rice in the pot with a spatula.
- Sprinkle chopped peanuts over the dish just before serving. Cashews nuts can also be used.
Tips: Avoid stirring the rice during the cooking process or too quickly after cooking to prevent it from forming a large sticky ball instead of fluffy rice.