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 Curried Coley Fillet with Fried Rice

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PostSubject: Curried Coley Fillet with Fried Rice   Mon Mar 07, 2011 11:43 am

Curried Coley Fillet with Fried Rice

sunny jocolor sunny jocolor


Ingredients

1 coley fillet
3 oz basmati rice
2 tsp curry sauce
2 tbsp plain (all purpose) flour
2 large lettuce leaves
2 cherry tomatoes
1 tsp dark soy sauce
Sunflower oil
Salt and pepper

Method

The first step is to cook the rice. There is nothing at all complicated about preparing fried rice but where most people go wrong is that they don't cook it first by boiling it and allow it to cool completely before frying it. The rice should be washed through a sieve under running cold water before being added to a pot of boiling, slightly salted water. It should be stirred briefly to help prevent sticking and simmered for twelve minutes. The rice should be drained through the sieve, spread out on a plate, covered and left to cool for around an hour.

When the rice is cool, the flour should be seasoned and spread out on a plate. The coley fillet should be patted in it on the skin side only and the excess flour gently shaken off. A little sunflower oil should be brought up to a medium heat in a non-stick frying pan and the coley fillet placed in, skin side down. The fillet should be fried for around four minutes until it can be seen from the side to have cooked most of the way through. The curry sauce should be spread over the flesh side of the coley before the fillet is turned and cooked on that side for a couple of minutes.

As the coley fillet is cooking, the rice should be fried. Two tablespoons of sunflower oil should be added to a very hot wok and allowed to reach a high heat. The rice should be added and stir fried over maximum heat for around three minutes. The soy sauce should be added and quickly stirred through seconds before the rice is removed from the heat.

The salad should be arranged on the serving plate and the rice packed in to a small serving bowl lined with clingfilm. The bowl should be upended on the plate and lifted clear. The clingfilm should easily peel away.

The coley fillet should be served on the bed of lettuce, skin on or off, depending on preference. The skin should be nicely crisped and easily lift away.
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