Skrei with Asian Flavors

Method

Skrei

Preheat the oven to 220°C with top and bottom heat
Place portioned pieces of skrei on an ovenproof dish or tray. Pat the fish dry with kitchen paper.
Mix all the ingredients for the sauce and spoon 1-2 tablespoons over each piece.
Place the dish in the oven on the second-highest rack, preheated to 220°C, and bake for 6-10 minutes depending on the thickness of the pieces. The skrei is ready when it begins to flake when pressed.

Crispy Red Cabbage Salad

Slice thin strips of red cabbage, red onion, and bell pepper as finely as possible and place in a bowl.
Mix the ingredients for the dressing and pour over the vegetables.
Knead the vegetables and dressing together for 1 minute and let sit for at least 10 minutes before serving.
The red cabbage salad can be made the day before and stored in the refrigerator.

Light and Fluffy Jasmine Rice

Rinse the rice for 2 minutes in cold water.
Put the rice, water, salt, and lime slices in a pot and bring to a boil with occasional stirring to prevent sticking to the bottom.
Cover the pot once the rice boils, then reduce the heat to low.
Let the rice simmer covered 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 with a spatula.
Sprinkle chopped peanuts over the dish at the very end. Cashew nuts can also be used.

Tip:Stirring the rice during cooking or immediately after can cause it to become a sticky ball instead of light and fluffy rice.