Description
Asian fish in a frying pan probably is not a holiday, but it is even everyday food, especially in South-East Asia. While cooking this dinner, the kitchen will be posted stunning fragrances, but what a juicy, tender and at the same time spicy fish turns out you can't even imagine! Garnish the rice.
Ingredients
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Figure
2 pack
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Grouper
400 g
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Carrots
1 piece
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Broccoli
100 g
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Cauliflower
100 g
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Mushrooms
100 g
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Garlic
2 tooth
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Peppers red hot chilli
0.5 piece
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Ginger
1 Tbsp
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Soy sauce
4 Tbsp
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Starch
1 Tbsp
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Water
4 Tbsp
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Vegetable oil
2 Tbsp
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Salt
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Black pepper
Cooking
Take a basmati rice Mix from the "Mistral" bags. Put in boiling water and cook for 15 minutes.
While cooking the rice, take fish, my sea (Kuril) perch, peel, cut along the backbone and cut into pieces of about 3 cm.
Prepare the marinade: mix soy sauce with water and starch. Pour it over the fish and set aside for 5 minutes.
Take out the fish from the marinade (leave the marinade), soak a paper towel and fry until Golden brown on high heat in vegetable oil. Remove the fish to a plate.
Take the vegetables. Broccoli and cauliflower divided into florets, carrots cut into cubes, mushrooms, large cut in half. I took frozen vegetables and mushrooms. On the same oil that fried fish, roast vegetables, stirring occasionally, 5 minutes.
Add to the vegetables finely chopped ginger root, red chili peppers and plates of garlic. Stir and simmer 2 minutes.
Fill the vegetables with the remaining marinade, add salt, black pepper, stir.
Put on vegetables, grilled fish, disconnect the fire, leave the fish to warm up for 2 minutes.
Ready rice bags get with a fork, drain the water, tear off the edge, put rice on a plate.
Next to the rice on a plate put the fish with vegetables. Bon appetit!
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