Fried fish with brown rice flour and pickled pepper rice

Fried fish with brown rice flour and pickled pepper rice

Introduction:

"There are fish in the canteen every Friday, almost all of them wrapped in noodles and fried. I don't like it, because the fish is frozen, and the canteen is only covered with noodles with salt, then it's fried in the pan. Moreover, there are more noodles and less fish, so it's a dish to pour cream juice. But on the streets of Holland, fresh fish, wrapped in thin flour with spices, are delicious when they are bought and fried. Naturally, it's the same at home. But also change to brown rice flour, flour taste is not the same than the general. Add spices to the flour and stir fry the rice with pickled peppers. It's refreshing. "

Production steps:

Step 1: finely chop ginger and garlic, mix with brown rice flour, harissa, sweet pepper powder, turmeric powder and salt.
Add about 120ml water to make a batter. Stir to make it mixed evenly. spare.

Step 2: Huafan part: cut pickled pepper into rings and onion into dices.
Heat the oil in the pan, beat the eggs with salt, stir quickly in the oil and set aside.

Step 3: stir fry the onion and pickled pepper in the pot.
Add more oil if necessary. Pour the rice into the pan and stir fry.
Add salt, spices, 1 teaspoon and scrambled eggs. Grind the eggs in advance with a spatula, and then pour them into the pot, so as to avoid crushing the rice grains when crushing in the pot. Finally, sprinkle the scallion out of the pot.
The picture shows mixed spices.

Step 4: cut the fish steak into pieces of appropriate size.
Each fish is rolled in the batter prepared in step 2.
Then deep fry until both sides are golden.

Step 5: finally, drain the oil on the kitchen paper towel, sprinkle with pepper, and serve with rice.

Materials required:

Fish steak: 350g

Flour from brown rice: 80g

Ginger: 1 tablet

Garlic: 1 slice

Harissa chili powder: 1 teaspoon

Sweet pepper powder: 1 teaspoon

Ginger powder: 1 teaspoon

Pickled peppers: 3

Onion: half

Egg: 1

Overnight rice: 1 person

Celery leaves: moderate

Sesame: right amount

Parsley: right amount

Fennel: right amount

Fennel: right amount

Shallot: moderate

Angelica pubescens: moderate amount

Radish leaves: right amount

Star anise: right amount

Tsaokuo: moderate amount

Pepper: right amount

Note: some spices are explained in: http://blog.sina.com.cn/s/blog_ 46d08fb00100rd53.html

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: spiced