Name: Pan-fried Sea Bass Multigrain Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A catty and a half Perch; Some Cauliflower; Some Rice; Some Mai Ren; Some shallot; Some ginger; Some garlic; Some Aniseed; Some Cooking Wine; Some Soy sauce; Some salt; Some Sugar; Some Vinegar; Some White pepper; Some starch; Some (or butter) Cooking oil

Pan-fried Sea Bass Multigrain Rice

by West Mountain Beans

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Fresh perch, an indispensable main dish at a family banquet, is usually steamed or stewed whole. To change the way, cut into pieces and fry, fast and "foreign", revealing a nutritious and healthy chain of fast food. "

Pan-fried Sea Bass Multigrain Rice

1. Sea bass cut into thin pieces

2. Marinate with green onions, ginger, garlic, aniseed, cooking wine, light soy sauce, salt and white pepper for half an hour

3. After marinating, use kitchen paper to absorb moisture

4. A thin layer of dried starch

5. Several kinds of wheat kernels are soaked in water a few hours in advance

6. Cook with rice

7. The rice cooker will be cooked in about 20 minutes

8. The cauliflower was blanched and sautéed and cooked twice, the other time the side dish was garlic moss

9. To start frying the fish, pour a little more oil into the pan, and use the butter and peanut oil for these two times.

10. Put the fish pieces one by one and fry on medium-low heat for 2, 3 minutes

11. Turn it over and fry the other side, the same time

12. Finally, add the seasoning of the kippers, dark soy sauce, sugar, and vinegar

13. Simmer for 1, 2 minutes

14. Collect the juice and it's done

15. Served with multi-grain rice and green vegetables

16. The well-fried sea bass, combined with rice and vegetables, does it look like a Western-style fast food?

17. In fact, the fish pieces are already cooked after they are fried on both sides. If they are marinated for a few hours in advance, they can be eaten directly; adding the sauce is more suitable for "pouring" the rice.