Designed for professional chefs, check out this Baked Fish Pilau recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil, Knorr Professional Crispy Coating Mix, Knorr Professional Chicken Soup Stock and Knorr Professional Lime Seasoning.
Ingredients
Fish:
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Onions sliced 2.5 kg
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Whole fish, Roar dressed and washed 4.0 kg
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Fish sauce 15.0 ml
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Ground Cumin 10.0 g
Rice:
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Rice, basmati rinsed twice and soaked for 10 min 750.0 g
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Dried lemon 20.0 g
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Water 1.4 l
Presentation:
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Pine nuts toasted 10.0 g
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Almond slices toasted 10.0 g
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Parsley chopped 5.0 g
Preparation
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Fish:
- Heat the oil and sauté the onions slowly till brown. Remove, drain on a paper towel and set aside.
- Fry off the fish in the same oil until almost cooked through, remove from oil and season with the Knorr Professional Crispy Coating Mix, fish sauce and cumin, place in a baking tray and reserve till rice is almost cooked.
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Rice:
- Heat the Rafhan Corn Oil, add the rice to heat up in the oil.
- Then add dried lemons and Knorr Professional Crispy Coating Mix and stir gently so as not to break up the rice.
- Add Knorr Professional Chicken Soup Stock and water, bring to a boil, lower to a simmer for 10 min, then cover with a lid and steam till cooked through.
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Presentation:
- Preheat the oven to 180°C and finish baking the fish.
- Mix the Knorr Professional Lime Seasoning with water and drizzle over the fish.
- Plate the rice, top the fish and garnish with nuts, caramelized onions and parsley.
