INGREDIENTS………………………………..
| • Rice | 100 g |
|---|---|
| • Snakehead fsh | 500 g |
| • Shallot | 2 |
| • Dill, spring onion, ginger | 50 g |
| • Salt, seasoning, pepper | enough |
| • Cooking oil | 2 tbsp |
Wash the fsh with salted water, cut into fllet slices, and reserve the
fsh head and bones.
Boil 1 liter of water, add ginger, salt, fsh head and bones. Boil for 20’
over low heat.
Remove the bones and fsh head and reserve stock.
Wash rice, drain for 20’, and set
aside to dry.
Pound rice.
Place pounded rice in the fsh
stock. Bring to a boil and stir
constantly. Cover, cooking over
low heat for 20’.
Rub the fsh fllet with salt,
seasoning and pepper, marinate
for 10’.
In a pan over low heat, heat the
oil and fry thinly sliced shallots.
Add fsh fllet and fry for 5’.
In a serving bowl, add the
porridge then the fried fsh fllet
and top with fresh dill.
Serve hot.