Fish in sesame crust with pomegranate sauce

Description

Very quick and delicious dish of fish in sesame crust, especially in combination basmati rice from TM "Mistral". Quickly cooked pomegranate sauce will enrich our dish with bright flavors.

Ingredients

Garnet

1 piece
Honey

1 tsp
Soy sauce

3 tsp
Starch

0.5 tsp
Pollock

200 g
Salt
Sesame

2 Tbsp
Yolk egg

1 piece
Figure

1 pack

Cooking

Of pomegranate seeds squeeze 100ml of juice with gauze. Add the soy sauce and liquid honey, mix everything.

Cut Pollock fillets into small pieces and marinate for 10 minutes in 3st. L. pomegranate sauce.

At this time, prepare sticky pomegranate sauce. To pee into the bowl with 2 tbsp of pomegranate sauce and mix with the starch, and the rest bring to the boil, pour dissolved starch and bring to a boil, but do not boil.

Lightly salted water to a boil and in it cook the bag of basmati rice from TM "Mistral" for 12 minutes. Gently remove from the water sachet and take out the rice on a plate.

To get the fish from the marinade, season with salt and pepper to taste, dip each piece first in the beaten egg, then in sesame seeds. Fry both sides for 2-3 minutes in vegetable oil.

Put the prepared fish on a plate with rice and serve with the pomegranate sauce.

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