Rice Recipes - Sliced Fish in Ground Rice (Mee Feng Yu Pien)

  
 

Rice Recipes - Sliced Fish In Ground Rice (Mee Feng Yu Pien)

Ingredients

  • 1 1/2lb (700g) sole fillets, skinned

  • 1 1/2 inch piece of fresh green ginger, peeled and chopped

  • 2 tbsp soy sauce

  • 1 1/2 tsp chili sauce

  • 1 1/4 cups (150g) coarsely ground rice

SAUCE

  • 2 1/2 tbsp soy sauce

  • 1 1/2 tbsp tomato paste

  • 1 tsp chili sauce

  • 1 tbsp rice wine or dry sherry

  • 1/2 tbsp hoisin sauce

  • 1 tbsp wine vinegar

Method:

  1. Cut the sole fillets into thin pieces about 5cm (2inch) by 4cm (1 1/2 inch). Combine the ginger, soy sauce and chili sauce together and rub the mixture into the sole pieces so that that are even y coated on both sides. /Set aside to marinate for 1 hour.

  2. Heat a large dry frying-pan over moderate heat. Add the rice to the pan and fry, stirring constantly, until it begins to turn brown,. Arrange the sole pieces in the pan so that that become thickly coated with the rice. Remove from the heat.

  3. Transfer the sole pieces to a heatproof dish and put the dish into a steamer. Cover and steam over moderate heat for 10 to 12 minutes, or until the fish is cooked through and flakes easily. Remove the dish from the steamer and keep hot.

  4. To make the sauce: Combine all the ingredients in a saucepan and cook over moderate heat for 2 minutes, or until it is heated through.

  5. Serve the fish at once, accomp0anied by the sauce.