Pangasius fillet in rice pastry coat

Name: Pangasius fillet in rice pastry coat
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Pangasius fillet; 1 (75 g) Bag of rice cakes hot; 100 g Breadcrumbs; 1 egg (size M); 30 g Flour; 200 g Basmati rice; 7-10 Tbsp Salt; 2 large carrots; 500 g Chinese cabbage; 2 Spring onions; 2 pinch of ginger; 100 g Sweet chili sauce; 2 TABLESPOONS Oil; 1 l Frying oil; 7-10 Tbsp Rice cakes

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Pangasius fillet
1 (75 g) Bag of rice cakes hot
100 g Breadcrumbs
1 egg (size M)
30 g Flour
200 g Basmati rice
7-10 Tbsp Salt
2 large carrots
500 g Chinese cabbage
2 Spring onions
2 pinch of ginger
100 g Sweet chili sauce
2 TABLESPOONS Oil
1 l Frying oil
7-10 Tbsp Rice cakes

Directions

1
Wash the fish, dab dry and cut into pieces. Grind rice pastry and mix with breadcrumbs. Beat the egg and 2 tablespoons of water in a plate. Put the flour in a deep plate.
2
Turn the fish pieces first in flour, then in egg and finally in the rice and pastry mixture. Put the fish in a cool place. Prepare rice in boiling salted water according to package instructions. Peel and wash carrots and cut into sticks.
3
Clean, wash and cut the Chinese cabbage into strips. Clean, wash and cut spring onions into rings. Peel and finely chop the ginger. Stir the spring onions and ginger into the chilli sauce. Heat the oil in a large pan.
4
Fry the carrots for 3-4 minutes. Add cabbage and fry for another 2 minutes. Drain rice and fold in. Heat frying oil. Fry the fish for 3-4 minutes in portions. Arrange fish, vegetable rice and sauce on plates.
5
Garnish as desired with rice cakes.