Vietnamese rice pasta with mackerel fillets in conserve

Ingredients:

1 mass roll of Vietnamese rice
1 can of mackerel fillets in conserve
1 medium onion
1 slice of ginger
½ red pepper
½ green pepper
12 brown mushrooms
½ grated carrot
1 teaspoon of coriander powder
½ red chilli
Sesame seeds q.s.
Olive oil, salt and water q.s.

Preparation:

Put abundant water in a pan with a little of salt. Once the water boils put the dough for 1 minute. Remove from heat, drain and set aside. In a frying pan put a little of olive oil and add the chopped onion and ginger. Let it cook for 1 minute and sprinkle with coriander powder spoon. Then add the peppers cut into strips and pepper without seeds. Add a pinch of salt, stir and put a quarter of a pasta cooking water shell. After the peppers are soft add the grated carrot and mushrooms cut in half. Stir well and cook for another 4/5 minutes. Finally place the reserved pasta and drained mackerel fillets in the pan.

Mix well, rectify the seasoning and turn off the heat. Sprinkle the preparation with sesame seeds.

Adapted from: Entre tachos e joaninhas
Photo: Receitas lá de casa

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