John Myers
Lake Victoria Perch Fillet with Rice and Kumquat Sauce
The perfect lake victoria perch fillet with rice and kumquat sauce recipe with a picture and simple step-by-step instructions.
Also:
- 1 tbsp Flour for flouring
- Smoked salt “Old Hickory”
- Kayenne pepper
- Oil and butter for frying
- 2 Cup Basmati rice
- 1 Cup Lotao Royal Pearl Black
- Sea salt from the mill
- 1 tbsp Rice vinegar
- 200 ml Poultry bouillon, – own production
- Kumquat sauce
- Organic garden cress for garnish
- Gently defrost Lake Victoria perch fillet in the refrigerator. Then rinse briefly under running water – pat dry and flour.
- Heat oil in a pan. Sear Lake Victoria perch fillet in it, then turn, season, add butter and continue frying. Turn again and season. During the cooking process, pour the hot frying fat over them several times.
- Wash rice under running water, then put in a saucepan. Add 100 ml of water and salt and let soak for approx. 10 minutes. Then pour in 200 ml. Stock and cook with the lid closed and low heat for about 15 minutes. Take the pot off the stove, season with vinegar and let it swell for about 15 minutes.
- Rinse the Lotao Royal Pearl Black briefly under running water. Put in a separate saucepan and bring to the boil with three times the amount of water. Cook for 40 minutes over low heat and allow to swell (the required amount of water or bouillon and cooking time varies depending on the type of rice).
- Prepare the “kumquat sauce” – the illustrated recipe will be presented soon. Mix the two types of rice together. Remove the fried Lake Victoria perch fillets from the pan / garnish. Arrange on two plates with rice and kumquat sauce.
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