1. The main materials are ready
2. Cut broccoli into small stalks, white jade mushroom into two sections, and slice mushrooms; mince shallot, ginger, garlic and set aside
3. First use a rice cooker to cook rice. Then defrost the pansa fish at room temperature, rinse it slightly, soak up the water with kitchen paper; find a small utensil, mix honey, rice vinegar, Korean chili sauce, and light soy sauce; mix thoroughly and add the chopped garlic, ginger and Sesame oil and mix thoroughly
4. Cut the pangasius into several equal pieces, evenly spread the honey sauce on it and keep it in the refrigerator for about 30 minutes
5. During the marinating and refrigeration of pangasius, cut broccoli into small pieces, blanch them, and stir-fry the cut mushrooms and white jade mushrooms with salt and pepper for 2 to 3 minutes, then stir in the cooked rice.
6. Take out the marinated fish, spread tin foil on the baking tray, evenly brush with a layer of olive oil, place the pansa fish section, preheat the oven at 190 degrees and bake for 5 minutes
7. After baking, take it out and turn it over and brush a layer of marinade sauce and bake for 5 minutes
8. Arrange the grilled fish on the fresh vegetable rice, sprinkle with sesame seeds and chopped green onions to complete
Tips:After the sauce is adjusted, taste the taste, and grasp the ratio of honey to rice vinegar according to your personal preference.
