|Frozen fish (sea bass) — 1 pack|
|Brown rice — 150 gr|
|Butter (for serving in a ready-made dish) — 20 gr|
|Olive oil — 30 gr|
|Salt — to taste|
|Allspice — to taste|
Probably, steamed fish, and even with brown rice, can be classified as superfood — there are too many benefits in these products. Lots of benefits, great taste — let’s cook a great dish and enjoy it
How to cook Steamed fish with rice
During the Soviet Union, there was a fish day-Thursday of every week. It was introduced by order of the People’s Commissariat of the USSR Anastas Mikoyan. There were several reasons to introduce such a day — firstly, there was not enough meat in the country, and secondly, the fishing industry was developing in this way. Many years have passed since then, and the habit of cooking fish on Thursdays has been preserved in many families. Almost no one knows the reasons for the appearance of such a fish day, but they are happy to eat fish on Thursdays.
Prepare the necessary ingredients.
Defrost the fish at room temperature so that the fish meat remains tender.
We will thoroughly wash the thawed fish, pay special attention to the bellies, they are usually black in perches, we will try to clean them more thoroughly.
The fish will be thoroughly sprinkled with salt from all sides.
Add olive oil to the fish and set aside to infuse and soak a little.
We will grease the steaming dish with oil and put the fish on it.
We will pepper the fish, put the molds with the fish on steam to prepare. Cook for about 20 minutes.
Let’s sort the rice, thoroughly rinse it. Brown rice is much healthier than ground rice, besides it is usually cleaner, you can not pre-soak it.
Add salt and olive oil to the rice, put it to cook on a slow electric stove, tightly covered with a lid. Cook until cooked, the rice will turn crumbly.
Before serving, add butter to the rice. Bon Appetit!