Baked fish with rice
4 servings
25 minutes
Baked fish with rice is an exquisite dish of Pan-Asian cuisine that combines tender fish fillet, airy rice, and a rich creamy sauce. The roots of this dish trace back to the traditions of Eastern gastronomy, where the balance of flavors and simplicity of preparation are valued. The fish absorbs the aromas of the broth, gaining softness and richness. The rice, soaking up creamy notes, becomes the perfect complement, while eggs add a delicate texture. Baked in the oven, the dish acquires an appetizing golden crust. It is an ideal option for a family dinner or a cozy evening when you crave something warm and nourishing. Baked fish with rice is a harmony of simple ingredients transformed into a true culinary masterpiece.
1
Boil the fish fillet, cool it, and cut into pieces. Strain the broth.
- Fish: 800 g
2
Sauté the flour in oil, add two cups of broth, season with salt, and boil.
- Wheat flour: 1.5 tablespoon
- Salt: to taste
3
Boil the rice, add salt, and add oil.
- Rice: 150 g
- Salt: to taste
- Butter: 2.5 tablespoons
4
Layer rice, fish, and sliced boiled eggs in a greased pan, then pour sauce made from flour. Bake until done.
- Rice: 150 g
- Fish: 800 g
- Chicken egg: 2 pieces
- Wheat flour: 1.5 tablespoon
