Fried fish with jewelled brown rice

 

The pretty title is inspired by many Chinese recipes I have seen which incorporate multi hued vegetables into the dish like precious gems. If you're ever at a loss how to get more vegetables into your diet, this is a good solution. I once had a Brazilian student who spoke of how her mum would add dark, leafy green vegetables to the cooking water for rice to add nutritional content and then throw the vegetables away or eat them herself. I say, chop up the leaves and stir them into the finished rice itself, (but of course, this may not work with finicky kids).

 

Frying fish is one of my favourite ways to cook it. Dusted with a seasoned flour and fried gently in butter and oil, the fish will take on an attractive and tasty golden caramelised crust and provide you with lots of crispy edges while remaining juicy inside. However, your fish should be dried very well if it has just defrosted or is a bit wet. I once tried to marinade a piece of turbot with a wet jerk seasoning before frying and ended up with a mush that literally fell apart. We saved it by letting it brown and crisp in it's little pieces and called it fish hash, but, there is no post on this blog about that one.

I like to spread the rice into a dish and crack two eggs on to the top, before covering with cheese and baking until the eggs are set. I think this adds some interest, a little crispness and cheesiness are always welcome.

Recipe : Fried fish 

(I used Basa fillets for this which are quite meaty and hold together well when frying).

2 pieces of white or other firm fleshed fish

1/4 cup all purpose flour seasoned with 1/2 tsp each of salt, black pepper, paprika and dried oregano

oil for frying

Heat about 1/2 inch of oil in a frying pan over medium heat. Sprinkle the flour onto a plate and add the seasonings, mix well. Dust the fish on both sides in the flour and then tap gently to get rid of any excess. Wait until the oil is hot and add the fish. Fry for about 5 minutes without disturbing to allow a nice crispy crust to develop and then carefully turn over and fry the other side. Remove and drain on kitchen towels before serving. 

Recipe : Jewelled brown rice with egg and cheese

I used brown rice in this recipe at an attempt to be healthier. It has a nutty taste and chewy texture, but takes ages to cook compared to white rice, (about 45 minutes). The next time you cook some, make much more than you need and then bag individually and freeze so it only takes a few minutes to cook. If you don't have a microwave, don't forget to take it out of the freezer in plenty of time to defrost. 

 

1 cup of cooked brown rice

1 tbsp oil and 1 tsp butter

1/2 bell pepper, seeded and finely sliced

1/4 cup cauliflower, broken into their individual, tiny florets and briefly boiled in salted water

4 mushrooms, sliced 

1/2 cup kale, sliced

1/2 cup spinach

2 spring onions, (scallions), sliced finely

1/4 - 1/2 tsp salt, to taste and freshly ground black pepper

2 eggs

1/2 cup cheese

Heat the oil and butter in a frying pan and add the bell pepper, cauliflower, mushrooms, kale, spinach and spring onions. Fry together until softened. Add the rice and continue frying, stirring frequently, until the rice is hot through. Season to taste and then spread the rice and vegetables into an oven proof baking dish. Make two dents into the top of the mixture and crack an egg into each. Cover everything liberally with the cheese and grill, (broil), until the cheese is toasty and golden and the eggs are cooked to your liking.