Pangasius fillet wrapped in rice and pastry

1.

Wash the fish, pat dry and cut into pieces. Grind rice biscuits and mix with breadcrumbs. Beat the egg and 2 tablespoons of water in a plate. Put the flour in a deep plate.

2.

Turn the fish pieces first in flour, then in egg and finally in rice and pastry mixture. Chill the fish. Prepare rice in boiling salted water according to the instructions on the packet. Peel and wash the carrots and cut into sticks.

3.

Clean and wash the Chinese cabbage and cut into strips. Clean and wash the spring onions and cut into rings. Peel and finely dice the ginger. Stir the spring onions and ginger into the chili sauce. Heat oil in a large pan.

4.

Fry the carrots in it for 3-4 minutes. Add the cabbage and fry for another 2 minutes. Drain and fold in rice. Heat the frying oil. Bake the fish in portions for 3-4 minutes. Arrange the fish, vegetable rice and sauce on plates.

5.

Garnish with rice biscuits as desired.