Crispy Fish & Pulao Bowl
Sheet-pan basmati pulao with peas and carrots, topped with crispy fried fish fillets and fresh slaw. Everything cooks in 25 minutes—rice steams while fish fries.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Rinse basmati rice until water runs clear. Toast cumin seeds in a large skillet over medium heat until fragrant, about 30 seconds.
Step 2
Add rice to the skillet and stir for 1 minute. Pour in 1.75 cups water, add salt and pepper, then cover and reduce heat to low.
Step 3
After 8 minutes, scatter peas and carrots over the rice, cover again, and simmer until water is absorbed, about 7 more minutes.
Step 4
While rice cooks, pat fish dry. Mix flour with salt and pepper, then coat fish on both sides. Heat 0.5 inch oil in another skillet over medium-high until shimmering.
Step 5
Fry fish 3–4 minutes per side until golden and crispy. Transfer to a paper towel. Toss cabbage with lime juice, salt, and half the cilantro.
Step 6
Divide pulao between bowls. Top with crispy fish, slaw, and remaining cilantro. Serve immediately.
Tools you’ll need
- large skillet with lid
- second medium skillet
- paper towels
- knife and cutting board
- spoon for stirring
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
