Prep Time: 20 – 25 minutes
Cook Time:15 – 20 minutes
INGREDIENTS:
- Rice 3 cups
- Fish (boneless cubes) 1/2Kg
- Salt As per taste
- Garlic Paste 1 tsp
- Spring onion 3 – 4
- Vinegar 2 tbsp
- Soya Sauce 4 tbsp
- White Pepper Ground 1 tbsp
- Sugar 1 tbsp
- Chinese Salt 1 tsp
- Eggs 3
- Green Chilli (chopped) 2 – 3
- Mezan Cooking Oil 4 – 6 tbsp
Method
- Boil rice in salty water and strain. Cover and refrigerate for 4 – 6 hours. Meanwhile, wash the fish thoroughly and marinate with salt, garlic and 1 tsp of white pepper. Refrigerate this for 15 – 20 minutes.
- Heat Mezan Cooking Oil in a wok for 2 – 3 minutes, and fry the marinated fish in it on high heat. Once done keep the fish aside
- In the same wok, put rice and fry until piping hot
- Add spring onion, salt, sugar, white pepper and Chinese salt in the rice and mix well
- Roll puff pastry to half-inch thickness and set in a baking tray or pie dish. Bake in a pre-heated oven
- Beat the eggs with salt and white pepper and add to the rice
- Lastly, add the vinegar, soya sauce and the fried fish. Remember to mix it all well.