Ingredients

• 250g mixed seafood
• 250g precooked white jasmine rice
• 1 red bell pepper, chopped
• 50g boiled peas and carrots
• 4 tbsp. Uku yellow chili paste
• 120ml whole milk
• 1 tbsp. butter
• ½ tsp. dried oregano
• 200ml fish broth
• A small bunch of cilantro, chopped
• 1 splash of pisco or white wine
• 50 finely grated gouda cheese
• Salt and pepper to taste

Preparation

Heat a splash of oil in a wok and add seafood Uku yellow chili paste and bell pepper. Flambé with pisco or white wine and wet thereafter the dish with fish broth. Add the rice and stir.

Then add peas and carrots and integrate the flavor of the dish. Add butter and a pinch of oregano, stir again and add the milk. Season and finish off with a pinch of cilantro. Leave to cook at a low fire for 5 minutes. Take off the fire, serve and sprinkle gouda cheese over the rice.