New American cuisine

Easy

Pan-Seared Fish Fillet With Fried Rice

Name: Pan-Seared Fish Fillet With Fried Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: New American
Ingredients: 1 medium Red Snapper; 1 tbsp. Cooking Wine【For Fish Bone】; 1 Medium Shallots, Chopped; For Fish Sauce; 1 tbsp. Olive Oil; 3 medium Shallots, Cut in Half; 1 tbsp. Tomato Paste; 1 tsp. Cooking Wine; 2 cup Cold Water; 2 tbsp. Leek, Chopped; 3 leaves Bay Leaf; 1/2 tsp. Peppercorns; 1/2 tsp. Ground Salt; 1/4 tsp. White Pepper; 2 tbsp. Yogurt; For Rice; 1 cup Cooked Rice; 2 medium Egg Yolks; 1 tbsp. Carrot, Diced; 1 tbsp. Green Peas; 1/2 tsp. Ground Salt; 1/4 tsp. Ground Black Pepper; 1/8 tsp. Turmeric Powder; 1 tbsp. Olive Oil; For Fish Marinade and Sear; 2 tbsp. Olive Oil (Divided); 1/2 tsp. Ground Salt; 1/4 tsp. Ground Black Pepper

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

An ideal and attractive meal. Red Snapper is superb tasting, as it is lean and moist, with a sweet and nutty flavor. Served with an easy to make Asian fried rice formed into a circle with a cooking ring form with a food press.

Recipe

PRE TIME: 15 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

1 medium Red Snapper
1 tbsp. Cooking Wine【For Fish Bone】
1 Medium Shallots, Chopped
For Fish Sauce
1 tbsp. Olive Oil
3 medium Shallots, Cut in Half
1 tbsp. Tomato Paste
1 tsp. Cooking Wine
2 cup Cold Water
2 tbsp. Leek, Chopped
3 leaves Bay Leaf
1/2 tsp. Peppercorns
1/2 tsp. Ground Salt
1/4 tsp. White Pepper
2 tbsp. Yogurt
For Rice
1 cup Cooked Rice
2 medium Egg Yolks
1 tbsp. Carrot, Diced
1 tbsp. Green Peas
1/2 tsp. Ground Salt
1/4 tsp. Ground Black Pepper
1/8 tsp. Turmeric Powder
1 tbsp. Olive Oil
For Fish Marinade and Sear
2 tbsp. Olive Oil (Divided)
1/2 tsp. Ground Salt
1/4 tsp. Ground Black Pepper

Directions:

Step 1

(Prepare rice and vegetables prior to cooking.) Preheat the oven to 400°F / 200°C.

Step 2

De-head and fillet the fish while keeping all of the fish remains in a separate pile. After fillets cut and trimmed, cut up the fish remains.

Step 3

Transfer the fish remains to a baking sheet. Sprinkle with cooking wine, and shallots. Bake for 15 minutes.

Step 4

Heat a large saucepan, add 1 tablespoon olive oil, add halved shallots, and stir until aromatic.

Step 5

Stir in tomato paste, cooking wine, cold water, leeks, bay leaves, and peppercorns.

Step 6

Transfer the fish remains from oven to the pan. Reduce the heat to low, and simmer for about 30 minutes.

Step 7

Combine the cooked rice with 2 egg yolks in a bowl, mix well. Set aside.

Step 8

Heat a large skillet, add 1/2 teaspoon of olive oil, diced carrot, peas, rice-egg mixture, salt, pepper, turmeric powder.

Step 9

Stir-fry, until egg is cooked, then remove to a plate.

Step 10

Strain the sauce to a small saucepan, add salt and pepper. Turn to high heat, and cook till the sauce become thick.

Step 11

Pour into a small serving bowl, add yogurt, salt and pepper, and stir.

Step 12

Coat each side of the fish fillets with 1 tablespoon of oil, salt, and pepper.

Step 13

Heat a medium skillet, add 1 tablespoon olive oil. Sear the fish fillets for 3 minutes for each side.

Step 14

To dress the plate, use a round cooking ring with food press (or biscuit cutter) to shape the fried rice into a circle and then press top down to compact.

Step 15

Add fish fillet to plate, and drizzle with the fish sauce. Garnish options include: pea shoots, cherry belle radish, edible flower pedals, microgreens, and red sorrel. Serve.