Fish with rice and spicy sauce

Ingredients
700 g white fish fillet (cod fish, pangasius)
½ teaspoon of salt
3-4 tablespoons of Riso Scotti Rice Oil
2 teaspoons of chili pepper paste
2 cm ginger piece, finely chopped
2 cloves of garlic, finely chopped
1 green onion, white part chopped separately from the green one
1 tablespoon of soy sauce
1 tablespoon of rice wine
150 ml vegetables stock
1 teaspoon of brown sugar
2 tablespoons of starch, diluted in 1 tablespoon of water
1 tablespoon of rice vinegar (or good quality white wine vinegar)
1 teaspoon of brown sesame oil
Fresh coriander (or parsley) leaves, for garnishing
Riso Scotti Bob cu Bob Mare Rice, boiled

Instructions
Wash the fish and remove the excess water using paper towels. Rub it with salt on each side. Heat the oil in a wok and fry the fish for 4 minutes, turning it only once, until it gets evenly crispy.
Arrange the fish on one side of the wok and add the chili pepper paste, ginger, garlic and the white onion. Stir fry for 20 seconds, until the ingredients start to smell. Add the soy sauce, wine, stock and sugar; stir. Bring the fish back into the middle of the wok and bring the liquid to boil. Lower the heat and cook the fish well, covered, for approximately 5 minutes.
Arrange the fish on a serving plate. Add the starch, green onions and sesame oil and stir well. Pour the sauce on top of the fish. Serve hot.

• < Prev
• Next >

•  PDF 
• | Print |
• Print