Western Style Sea Bass Porridge
1.
Wash the sea bass fillets. About 200 grams (half the weight of a tail, about 30-32 cm in length).
2.
After washing the sea bass fillets, put a paper towel on top of the sea bass. (Or use cloth towels or gauze for kitchen food)
3.
Use another piece of paper towel to cover the top of the perch, gently press it with your hands, and wipe off the moisture of the perch.
4.
Open the upper layer of paper towels and lay the upper layer of paper towels flat under the lower layer of paper towels. (reference)
5.
Cut the sea bass fillet into thin slices on top of the paper towel. (reference)
6.
After cutting, place on a spare plate and sprinkle with salt and black pepper.
7.
Pour white wine on it, stir it, and put it in the refrigerator for 10-20 minutes.
8.
Cold rice.
9.
Divide the spare sea bass bone stock into 300cc and 100cc. (The first 300cc, the second 100cc spare.)
10.
Use a spatula to transfer the cold rice to the spare cooking pot.
11.
Then pour the first 300cc of sea bass bone stock into a boiling pot with cold rice along the shape of the pot.
12.
Use a spatula to gently poke the rice grains apart.
13.
After almost poking it open, put it on a gas stove and cook over a medium-low heat. While cooking, use a spatula to gently poke the rice apart, and then stir along the shape of the pot. . (This pot is relatively small, so cook it over a medium-to-low heat, poke open, and stir to make the rice grains distinct and not burnt)
14.
After boiling, turn to low fire.
15.
Add the marinated seabass fillet (add it in three times, it's easier to get cooked through) while placing the fish, stir gently with a spatula. (Stirring is to make the fish cooked thoroughly, to disperse the fish and porridge, and not to burn the pot)
16.
After the fish and porridge are evenly dispersed, pour the remaining 100cc fish stock along the pot and turn it over to a medium-to-small fire (a low fire is also possible here).
17.
Then gently stir along the pot, from the inside to the outside, from the outside to the inside.
18.
After boiling, turn off the heat.
19.
Just serve it.
20.
Put it in a spare bowl, sprinkle with salt, black pepper, and parsley (Parsley) before serving, and then put one or two pieces of parsley vanilla cream (you can decide on your own).
21.
Finished picture.
Tips:
Afterwords:
1: Refer to steps (4, 5).
2: "Parsley vanilla cream, parsley vanilla, Italian parsley vanilla" are all available in supermarkets.
3: "Parsley Vanilla Butter" Please go to the "Homemade Parsley Vanilla Butter" log, recipe,
Italian parsley> the "log" of the herbs in the garden can be referred to.
4: "Perch Bone Soup" Please refer to the previous diary "Western Perch Bone Soup".
5: Do not use paper towels, use cloth towels for kitchen food, gauze.
