Sweet and Sour Fish Fillet with Broccoli and Mandarin Blossom Rice

5 from 10 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people


For the marinade:

  • 1 medium-sized Broccoli, fresh
  • 4 tbsp Sunflower oil
  • 2 medium sized Cloves of garlic, fresh
  • 1 tbsp Lime juice, fresh
  • 1 tbsp Rice wine vinegar, black (e.g. from Narcissus)
  • 1 tbsp Fish sauce, dark
  • 1 tsp "Shandong" red pepper paste
  • 1 tbsp Honey, dark

For the rice:

  • 2 tbsp Cut celery stalks, fresh or frozen
  • 1 Hot peppers, red, long, mild
  • 1 Egg, size M
  • 80 g Basmati or fragrant rice, dry
  • 150 g Water
  • 4 g Mushroom bouillon, grainy

For the broccoli coat:

  • 1 Egg, size S
  • 40 g Flour, type 405
  • 50 g Beer, type lager or pils
  • 40 g Pecorino, finely grated, alternatively mountain cheese
  • 1 pinch Salt
  • 1 pinch Pepper, black, fresh from the mill
  • 1 tbsp Sugar, fine, white

To garnish:

  • 4 leaf Lettuce, green, (pictured: Lollo bionda)
  • 1 medium sized Tomato
  • 1 Lime


The sea bream fillets:

  • Thaw the sea bream fillets and dry them well with kitchen paper. Squeeze the garlic and mix with the remaining ingredients for the marinade. With half of the marinade, brush the fillets thinly on both sides.

The deposits for the mandarin blossom rice:

  • Wash the fresh celery, shake dry and pluck, chop and deep freeze the flawless leaves. Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
  • Wash the peppers, cut open on one side, remove the pink dividers and all grains. Cut across into thin threads from above. Use the top half of the threads for garnish, cut the rest into cubes and use for the rice. Beat the egg and whisk with a pinch of salt. Fry the scrambled eggs with 1 tbsp of the sunflower oil. Chop up the pieces.

Cooking the rice:

  • Wash, strain and drain the rice. Add the water and bring to the boil. Dissolve the mushroom broth in it. Add the rice along with the celery and the diced pepperoni and stir. Simmer with the lid on for about 12 minutes. Remove from heat, add the scrambled eggs, mix briefly and leave to mature with the lid on for 30 minutes.

The broccoli:

  • When the broccoli is washed, cut the stem 2 cm at the bottom and remove the florets about 3 cm with the stem from above. Chop large florets bite-sized. Cut the upper, unwooded stem parts crosswise into pieces approx. 4 cm wide. Peel the stalk that is lignified on the edge, cut in half lengthways and crossways.

Fry sea bream fillets:

  • Heat the rest of the sunflower oil in a sufficiently large pan, add the fillets and drizzle with the remaining marinade. Fry the fillets over a moderate heat and with the lid on for 10-15 minutes. Do not turn the fillets over and keep them ready.

Coat the broccoli:

  • Break open and separate the egg. Process all ingredients from egg yolk to sugar into a sluggish, liquid dough. Fold in the whipped egg whites. Pull the broccoli pieces through the dough and bake in the 200 degrees hot frying oil until golden.

Garnish, serve and enjoy:

  • Wash the lettuce leaves and chop them up to size. Cut the tomato crosswise into slices and season with salt. Make 2 sections of the washed lime lengthways, 6mm to the right and left of the middle. Place the rice, the broccoli pieces and the fillets on the warmed serving plates, garnish, serve and enjoy.


  • Red pepper paste "Shandong", see: Red pepper paste "Shandong"
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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