Cover the shiitake mushrooms in hot water and soak for at least half an hour. Season the fish with salt and pepper and coat it in cornflour. Mix together the breadcrumbs and sesame seeds. Beat the eggs, then dip the fish first into the egg and then the breadcrumbs. Press down on the fish to make the breadcrumb coating stick.
Remove the mushrooms from the water and keep the water for later. Heat up 1 tablespoon of oil in a pan and sprinkle turmeric and cumin into it, followed by the rice. Turn the rice in the pan, then pour half a litre of water over the top of it. Cook at a medium heat.
Peel the onions and cut into crescents, wash and chop the peppers and cut the bamboo shoots and shiitake mushrooms into slices. Fry the onions and peppers in 2 tablespoons of oil, then add the bamboo shoots and mushrooms. Add a few pieces of lemon rind, then the lemon juice and a little of the mushroom water. Season with soy sauce and bind with a little cornflour if necessary.
Heat up the ghee or butter in a pan and fry the fish for 5 minutes on each side. Serve with vegetables and rice.
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