Ingredients (serves 2)
- 1 pack of Riso Scotti Venere & Basmati Rapid
- Coarse salt, to taste
- 400 g swordfish fillet
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 teaspoon saffron powder
- 1 teaspoon freshly grated ginger
- A pinch of sumac
- Black pepper, to taste
- 1 zucchini
- 1 purple or orange carrot
- 1 fresh spring onion
- 6 green beans
- 1 teaspoon white and black sesame seeds
- 1 tablespoon sesame oil
- Maldon salt or fleur de sel
- Sprouts
- Fresh herbs (mint, coriander)
- Edible flower petals (optional)
Preparation
Cut the swordfish into cubes and marinate it with extra virgin olive oil, lime juice, saffron, ginger, sumac, and black pepper. Let it rest in the refrigerator for about 30 minutes.
Blanch the vegetables (zucchini, carrot, and green beans) for a few minutes in salted water, then cool them immediately in ice water to maintain their color and crunchiness.
Heat the Riso Scotti Venere & Basmati for 2 minutes (following the instructions on the package).
Season the rice with a drizzle of sesame oil and add the vegetables cut into sticks, the marinated swordfish cubes, the sesame seeds, and the fresh herbs.
Plate and decorate with sprouts and flower petals for an elegant touch.
