Creole rice, ginger mullet

CREOLE RICE 02517, mullet and Ginger INGREDIENTS for 4 PEOPLE 300 g of rice type Patna or Carolina, 200 g of tomatoes, small mullet fillets 8, 1/2 clove of garlic, a tablespoon of grated fresh ginger, 1 tablespoon sweet curry, 3 tablespoons flour, 3 tablespoons extra virgin olive oil, salt and pepper wash the rice, drain them and let it dry to air, brush strokes on a canvas.

Rub the walls of an oven dish with half a clove of garlic.

Add the rice, salt and cold water enough to exceed the level of the rice around a finger.

Preheat oven to 130ø.

Start cooking rice over a fire at high flame, without cover n ' mix.

As soon as the water level gets to tap that rice, transferred the baking dish in the oven and continue cooking for about 40 minutes until all the water is absorbed.

Wash the tomatoes and cut them into slices.

Washed, dried, salted and lightly flour the mullet fillets on both sides.

Heat two tablespoons of oil in a pan and let it Brown to moderate flame the mullet, turning once.

Five minutes before the end of cooking the rice, remove the baking dish from the oven and raise the oven temperature to 180° Place the fish on the rice, tomato slices and sprinkle with ginger and curry.

Add the remaining oil, season with pepper and a little salt and finish cooking in oven for 5 m.

Served at the table preparing the dish, put it at the center of the table.