Fried dorada with basmati rice and remoulade sauce
One day I wanted to make fried fish, but I felt like switching the classic sauce for something new. I came across a remoulade sauce that immediately caught my attention with its simple ingredients and the fact that it included anchovies, capers, and pickles, which are all things that enhance the flavor of fish. I chose sea bream, which I find suitable for quick frying. I used a non-stick wok pan since it has high enough sides to prevent splattering everywhere. The menu turned out simple: fried sea bream, basmati rice, and remoulade sauce, all without complications. Quick info Total time: about 35-40 minutes Preparation time: 10-15 minutes Cooking time: 20-25 minutes Servings: 3 Difficulty: easy to medium Recipe type: main dish with fish, suitable for lunch or dinner Ingredients For the fish: 2 sea bream (cleaned, gutted, washed) A pinch of salt 2 tablespoons olive oil 3 tablespoons flour 1 lemon For the rice: 1 cup basmati rice 3 cups water Salt to taste 2 teaspoons butter For the remoulade sauce: 2 tablespoons mayonnaise (preferably Univer) 2 teaspoons grain mustard Juice from 1 mandarin or orange (or minola) 4 anchovy fillets with capers Salt and pepper to taste 1-2 tablespoons olive oil 1 large pickle or 2 small ones 1/2 teaspoon dried parsley 1/2 teaspoon dried dill Preparation method 1. Preparing the fish Clean the sea bream of scales and gut them if they are not prepared. Use kitchen scissors to trim the fins and tail for better fit in the pan. Rinse and pat the fish dry with paper towels, then season them with salt all over and inside. Dredge them in flour, shaking off the excess. 2. Frying the fish Heat two tablespoons of olive oil in a deep pan or wok. Place the fish in and fry them over medium heat for about 5 minutes on each side. In the last minute, increase the heat and squeeze half a lemon over each side. Remove the fish to a plate and set aside. 3. Cooking the rice While the fish is frying, bring the rice to a boil in 3 cups of water with a little salt. Once it starts boiling, reduce the heat to low and let it cook for a maximum of 10 minutes to avoid breaking the grains. Drain and rinse with a little cold water, then add the butter and mix. 4. Remoulade sauce Finely chop the pickle, anchovy fillets, and capers. Mix them with the mayonnaise, mustard, citrus juice, olive oil, salt, pepper, parsley, and dill. Blend everything together and refrigerate the sauce until serving. 5. Serving The fried fish is served with basmati rice and remoulade sauce. The amount of fish is suitable for 3 people if one of the fish is larger and you portion it. Why I make this recipe often I like that everything comes together quickly, and the result is satisfying. Fried sea bream doesn’t require much attention, and the remoulade sauce completely changes the flavor without being difficult to make. Basmati rice is simple and serves as a perfect side dish. You don’t need any special ingredients. Tips and variations Tips Don’t let the fish fry too long to avoid drying out. If you have a pan with high sides, use it to prevent splattering. Squeeze the lemon only at the end while the fish is in the pan. Substitutions You can use any type of white fish, not just sea bream. For mayonnaise, use whatever you have on hand, even homemade. If you don’t have a mandarin, an orange or minola works too. Variations The rice can be replaced with boiled potatoes or a simple salad. You can add some green onions to the sauce for a fresher note. Instead of flour, you can also try fine cornmeal for a different crust on the fish. Serving ideas Serve the fish with extra lemon slices and additional remoulade sauce on the side. A simple green salad pairs well with the dish. Frequently asked questions 1. Can I use another fish instead of sea bream? Yes, it works just as well with trout, mullet, or any white fish. 2. What should I do if the fish doesn’t fit whole in the pan? Cut it lengthwise or cook in batches if you have two fish. 3. Why do I rinse the rice after boiling? To stop the cooking process and prevent it from becoming sticky. Basmati stays fluffy if you don’t let it sit in hot water. 4. Can I make the sauce in advance? Yes, you can prepare the remoulade a few hours ahead and keep it in the fridge. 5. Do I have to use grain mustard? No, you can also use regular mustard, but the grains provide a nice texture. Nutritional values Approximately per serving: 450-500 kcal, 30 g protein, 18-20 g fat (from fish, oil, mayonnaise), 45 g carbohydrates (from rice and sauce). The amounts vary depending on how much rice and sauce each person uses. It’s a complete meal with protein, fats, and carbohydrates. The information is indicative and may vary based on brands and exact measurements. Storage and reheating Fried fish can be stored in the fridge for up to a day, covered. Basmati rice can be reheated by steaming or in the microwave, but long-term storage is not recommended. The remoulade sauce lasts in the fridge for 1-2 days, but it’s best fresh. If you want to reuse the fish, it’s better to eat it cold rather than reheated.
Preparation
The fish, cleaned, scaled, and gutted, is cut with kitchen scissors to remove the fins and tail for better fit in the pan. It is patted dry with a paper towel and salted on all sides and inside. It is then coated in flour, shaken to remove excess flour, and placed in a hot pan with 2 tablespoons of olive oil over medium heat for 5 minutes on each side. In the last minute, we increase the heat to high and squeeze 1/2 lemon juice for each side. Meanwhile, while the fish is frying, we prepare the rice and sauce. For the rice: we put water with a pinch of salt and the rice to boil. Once boiling, we let the rice simmer for a maximum of 10 minutes on low heat. We drain the rice after cooking, rinse it under running water, add salt to taste, and butter, then mix. For the sauce: we chop the cucumber as finely as possible, similarly the anchovies and capers, add the remaining ingredients, and mix. We serve the fried fish with basmati rice and remoulade sauce. Enjoy your meal!!! For frying the fish, I used a non-stick wok pan because it has high walls; both the large and smaller fish fit without issues, it doesn't stick, and due to the high walls, the entire stove doesn't get splashed. Even though there were 2 fish, they were enough for 3 people, with one larger fish being divided in two.
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