Name: Mexican fish with rice
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: rice; oil; 1.00 onion finely chopped; 100.00 g mushrooms sliced; 750.00 ml rice cooked; 65.00 ml fresh chives finely chopped; 65.00 ml pecan nuts coarsely chopped; 200.00 g pimento peppers strips; 125.00 ml flour cake; sea salt and freshly ground black pepper; 3.00 ml cayenne pepper; 5.00 ml oregano; 2.00 eggs extra large; 6.00 hake fillets frozen

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Ingredients (14)

	rice
	oil
1.00	onion — finely chopped
100.00 g	mushrooms — sliced
750.00 ml	rice — cooked
65.00 ml	fresh chives — finely chopped
65.00 ml	pecan nuts — coarsely chopped
200.00 g	pimento peppers — strips

FISH

125.00 ml	flour — cake
	sea salt and freshly ground black pepper
3.00 ml	cayenne pepper
5.00 ml	oregano
2.00	eggs — extra large
6.00	hake fillets — frozen

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Method:

Heat a little oil in a pan and fry the onion until tender. Add the mushrooms and stir-fry until lightly browned. Add the rice and mix well. Remove from the heat and add the chives, pecan nuts and pimientos. Mix and set aside.
Season the cake flour to taste with salt and pepper, cayenne pepper and origanum. Transfer to a flat dish.
Whisk the eggs lightly and season with salt.
Roll the hake in the seasoned cake flour, then in the egg and again in the cake flour.
Fry in heated oil in a pan until brown on the outside and cooked inside. The fish is done when it flakes easily with a fork.
Serve with the rice.