200°C · 15-30 minAllergens
Selderij
VisMoksi Alesi with Bakkeljauw
Our chef Mitchel has created this new Surinamese dish. Moksi Alesi literally means 'mixed rice', and there are countless ways to prepare it. I mix the rice with a spicy paste and plenty of vegetables such as bean sprouts, pak choi, and yardlong beans. Alongside, you get bakkeljauw, which is dried fish, that I sauté with tomatoes until it's beautifully tender and creamy. A serving of pickled vegetables completes the dish. Nyan switi!
Bakkeljauw, yardlong beans, vine tomatoes, pak choi, tomato, white onion, peas, bean sprouts, carrot, red onion, cucumber, garlic, fresh leaf celery, lemongrass, ginger, cinnamon, cloves, allspice, basmati rice, brown rice, tomato purée, fish sauce, palm sugar, vinegar, pepper and salt, sunflower oil.
Allergens: selderij, vis.
Microwave
Heat the moksi loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the pickled vegetables (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the moksi covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the pickled vegetables (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
