Description Edit

Fish kebabs. Use firm such as tuna, swordfish or halibut, which will not fall apart during cooking.

Ingredients Edit

Directions Edit

  1. Heat 1 tablespoon of oil in a medium frying pan, crush the vermicelli by hand and fry over medium heat for 1 or 2 minutes.
  2. When vermicelli becomes brownish, add 150 ml (¼ pint) water, cover pan and simmer for 2 minutes. Set aside in pan.
  3. Wash rice, drain and place in a medium saucepan. Add 400 ml (14 fl oz) of boiling water, olive oil, salt and cover pan. Boil for 10 minutes, until water has evaporated.
  4. Add the cooked vermicelli to the rice by folding in gently, cover and simmer for 10 minutes on very low heat.

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