SunRice
Poh's rice kitchen

Poh’s Crispy Leather Jackets with Eschalot & Chilli Relish

I am using:

Prep time

15min

Cook time

60min

If you’re looking for a summer dish that’s incredibly more-ish, zingy and fresh then look no further

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Brown Rice

  • 1 kg Leather Jackets, Tommy Ruffs or Sardines

  • 1 cup Cornflour or Tapioca Starch

  • 1 l Vegetable Oil

  • 150 g Red Eschalots (peeled, sliced thinly)

  • 1 Long Red Chilli (sliced thinly)

  • ½ cup Fresh Lime Juice or White Vinegar

  • 1 tbsp Asian Cooking Caramel or Dark Soy Sauce or Kecap Manis

  • cup Caster Sugar

  • cup Light Soy

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Poh’s Crispy Leather Jackets with Eschalot & Chilli Relish

Method

  • Cook the rice using following packet instructions.

  • Mix the relish ingredients together, cover and allow to rest in the fridge.

  • To prepare the fish, pat dry with paper towel then press into the flour so every piece is well coated. Shake excess flour off.

  • Pour oil into a heavy based saucepan and heat on medium to high heat until a flurry of bubbles fizz to the surface when a pair of wooden chopsticks touches the base of the pot.

  • Slide the fish in carefully, enough pieces to cover the surface in a single layer, and fry until a deep golden. Scoop the fish out and drain in a colander lined with few layers of paper towel.

  • Repeat until all the fish is cooked. Serve hot or at room temperature with the rice and chilled relish.

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