Chinese Risotto

That's something that will make both the Chinese and the Italians unhappy, but I have to tell you that this food came out great. We started off by cooking some vegetables in a wok, then this great idea for food came when we found that the expiry date of a can of coconut cream was due.



Anyway, to cut things short, allow me to give you the ingredients:

- 1 zucchini
- 1 carrot
- 1 onion
- 1 bell green pepper
- 2 large mushrooms
- 200g fish fillet
- 2 cloves of garlic
- sesame oil
- canola oil
- soy sauce
- 200g rice
- 1 tbsp coconut cream
- water

Get a wok. If you use a wok for frying and roasting things, you will know how useful it is to have one in the house. If you don't have one, get one.

Cut all the vegetables into thin slices. Dice the mushrooms and the fish. Peel the garlic and smash them.

Put some canola oil on the bottom of the pan and add about 1 tbsp of sesame oil to it. Put the garlic and the onions. Once the color of the onions start to change, add the carrots and the mushrooms. Roast until the mushrooms lose their water and that water is reduced. Add the zucchini and the fish. Add some soy sause and stir them until everything is cooked well.

Meanwhile, wash the rice and put them in a pan. Add cold water about twice the amount of the rice, add coconut cream to it. Bring the water to boil, then stir the rice with a wooden spoon until the water is totally reduced. Done correct, you will have cooked but hard rice. Similar to a risotto.

Take the rice out, and add it to the wok where the vegetables are cooking. Stir until everything is mixed well and the rice gets all the flavors and the colors in the wok. Serve while still hot. Enjoy ;)