Away the non-scented perch and gold fish are fried, fatty and sweet taste of the meat with strong climbing perch. Smooth cold winter away the bowl to enjoy great climbing perch!
Ingredients:
- 400g rice
- 300g anabas
- 5 dried onion
- 1 ginger branch
- 1.5 tablespoons fish sauce
- cooking oil, salt and pepper.
- 400g rice
- 300g anabas
- 5 dried onion
- 1 ginger branch
- 1.5 tablespoons fish sauce
- cooking oil, salt and pepper.
Method:
Glutinous rice soaked it ranges from 4-6 hours, remove the drain soaking glutinous rice with salt and place in nine conflict. Fish scales tapping beat, and then, drop into pot of boiling water with a few slices of ginger, boiled in 3 minutes.
Remove the fish to cool disc.
Remove the meat portion.
Remove the head and bones.
Marinate the fish with fish sauce and pepper for 15 minutes until absorbed. Hanh dried peeled, sliced thin.
Heat the oil in a pan, then picked out in gold to non-private.
This time away was ripe, you just take a tablespoon of cooking oil to sprinkle on flying away, mix well to be soft and sticky rice balls. Use the oil pan just for astronauts on the fried fish.
Dig away the bowl, the meat was fried perch on top, add the non-hot food.
Climbing perch is a natural product of close to people in Vietnam, in addition to traditional dishes such as crisp fried perch, perch stock, vegetables cooked tilapia, tilapia can also be used to eat with sticky rice. Perch away a new cuisine but not quite strange taste and delicious, well worth a try.
Perch sticky plastic, non-scented and the fish are fried, fatty and sweet taste of the meat with strong climbing perch. Smooth cold winter away the bowl to enjoy great climbing perch! If you can not anabas you can replace it with tilapia tilapia but will not be bold and make the meat taste like copper perch.
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