Description
This Panko Crusted Fish with Ginger Rice Salad is a delightful dish that combines crispy, golden-fried flaky fish with a vibrant and flavorful ginger rice salad. The fresh ginger, garlic, and herbs in the rice salad pair perfectly with the crunchy panko coating on the flounder and cod fillets, creating a well-balanced meal ready in just 30 minutes.
Ingredients
For the Ginger Rice Salad
- 2 bags Success® White Rice – cooked as directed
- 2 inch piece of fresh ginger – chopped fine
- 3 cloves of garlic – chopped
- 1 bunch of scallions (about 6) – chopped
- 1 Jalapeño – chopped with or without seeds
- 2 stalks celery – chopped
- 1 bunch of cilantro – chopped
- Zest of ½ lemon
- 2 tbs. fresh lemon juice
- 2 tbs. sesame oil
- 2 tbs. rice wine vinegar
- 1 tbs. sugar
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tbs. olive oil – for sautéing
For the Panko Crusted Fish
- 1 lb. of fresh flounder filet
- 1 lb. of fresh cod filet
- 1 ½ cups of flour – seasoned with a dash of salt, pepper and red pepper flakes
- 2 eggs beaten with a splash of water
- 2 cups of plain or seasoned Panko
- Canola oil for frying
Instructions
- Prepare the Rice Salad: Cook 2 bags of Success® White Rice according to package directions, then drain and set aside to cool slightly.
- Mix Vegetables: In a large bowl, combine finely chopped ginger, garlic, scallions, jalapeño, celery, and cilantro.
- Make Dressing: In a small bowl, whisk together sesame oil, rice wine vinegar, sugar, salt, and black pepper until well combined.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped vegetables and sauté for about one minute to release their flavors.
- Toss Salad: Pour the sesame dressing over the sautéed vegetables, add lemon zest and fresh lemon juice, then toss thoroughly to combine. Remove from heat and transfer to a serving bowl.
- Prepare Breading Stations: Set up three shallow bowls – one with the seasoned flour, one with the beaten eggs mixed with a splash of water, and one with the panko breadcrumbs.
- Coat the Fish: Dip each fish fillet first in the flour, then in the egg wash, and finally dredge evenly in the panko breadcrumbs to ensure a crispy coating.
- Heat Oil: In a heavy cast iron frying pan, pour canola oil to a depth of ¼ to ½ inch and heat over medium-high until shimmering and hot.
- Fry the Fish: Carefully place the breaded fish fillets into the hot oil. Fry until one side is a beautiful golden brown, then carefully flip and cook the other side. Note that the flounder will cook faster due to its thinner cut.
- Check for Doneness: The fish is done when it is firm to the touch and flakes easily with a fork.
- Serve: Remove the fish from the oil and drain on paper towels. Serve hot alongside the ginger rice salad.
Notes
- You can adjust the level of heat in the salad by adding or removing the jalapeño seeds.
- Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
- Use a heavy pan like cast iron to maintain consistent heat during frying.
- This recipe can be made with other white fish fillets if desired.
- Make sure to drain the cooked rice well to prevent the salad from becoming soggy.
- Serve immediately after frying for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
