Chinese fish pan
easy
45 mins
45 mins
Ingredients
- 125 g Long grain rice
- 7-10 Tbsp Salt
- 7-10 Tbsp a small red, yellow and green pepper
- 1 can(s) (580 ml, drained weight: 300 g) Bamboo shoots in pieces
- 250 g Bean sprouts
- 600 g Saithe fillet
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Flour
- 2 TABLESPOONS Oil
- 4 TABLESPOONS White wine vinegar
- 1 TEASPOON Cornstarch
- 4 TABLESPOONS Ketchup
- 2 TABLESPOONS Soy sauce
- 2 TABLESPOONS Sugar
- 1 collar flat leaf parsley
Directions
- 1
Bring the rice to the boil with 1/4 litre of salted water and let it swell for 20 minutes over a mild heat. In the meantime, clean, wash and cut the peppers into pieces. Cut the bamboo into small pieces as well.
- 2
Rinse and drain the bean sprouts. Rinse fish cold, dab dry and cut into larger pieces. Season with salt and pepper and turn in flour. Fry in hot oil all around for about 5 minutes.
- 3
Remove from the pan. Cook the peppers in the frying fat for 8-10 minutes. Add bamboo and soybeans and steam briefly. Mix in rice. Stir vinegar and starch until smooth. Add ketchup, soy sauce and sugar.
- 4
Add the sauce to the pan, stir in and bring to the boil once. Carefully fold in the fish and warm it up as well. Wash the parsley, dab dry (keep some leaves for garnishing) and chop.
- 5
Sprinkle over the pan dish and garnish with the parsley leaves.
More Delicious Recipes
