Rice cakes with spicy fish appetizer
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Pancakes and fritters are wonderfully combined with fish. Try here is the Asian combination of soft fresh rice pancakes and spicy-salty flavored fish.
Ingredients for Rice cakes with spicy fish appetizer
- Milk - 250 ml
- Rice flour - 1 Cup.
- Flour - 1/2 stack.
- Chicken egg - 2 PCs
- Figure - 4 to 5 tbsp
- Yeast - 5 g
- Salt - to taste
- Vegetable oil - 1 tbsp
- Trout - 300 g
- Leek - 1/2 PCs
- Spinach - 200 g
- Nori - 1/2 PCs
- Soy sauce - 1 tbsp
- Oyster sauce - 1 tsp.
- Ginger - 1 tsp.
- Vegetable oil - 2 tbsp
- Black pepper - to taste
- Sesame - 1 Gorst.
Step by step instruction of cooking Rice cakes with spicy fish appetizer
Sift the flour and mix it with yeast "SAF –moment". A little salt.
Pour the warm milk and stir. Add the cooked rice – round grain – and to drive egg. Again mix well. Pour in the oil and stir again til completely smooth dough. Cover with a cloth and leave in a warm place until the volume increases by half.
Fish cut into fillets – skin and cut into small cubes. Fish can take any but red delicious.
Leek finely chopped, spinach rinsed and dried, as well to shred small. Nori cut with scissors smaller.
Heat the oil and quickly fry the fish, add the leeks and fry a little together. Add the spinach, pour in the soy and oyster sauce, sprinkle with pepper and put some grated ginger. Mix well and simmer for a couple of minutes before settling spinach.
Add nori and sesame seeds, mix well and turn off the heating, leaving a snack to infuse in a warm place.
Bake the dough coming from medium-sized pancakes. Bake to your taste with oil or on a dry pan.
The finished pancakes to keep under the towel hot.
Serve with crab cakes.
Fans can add pickled ginger and hot sauce.