Bream in Japanese

4 Gutted bream (carp or carp)

1 stalk leek

1 chili pepper

glass ? Round white rice

6-8 cm ginger root

? beam cilantro

4-5 Art. l. soy sauce

3 Art. l. vegetable oil

2 Art. l. liquid honey

1-2 Art. l. lemon juice

1-2 Art. l. sesame seeds

green onions

salt

Peel and finely chop the ginger 5 circles, the rest of the finely chopped.

Chili pepper finely chopped, seeded, finely chopped cilantro.

Combine the honey and soy sauce, add sesame seeds, chopped cilantro and ginger, lemon juice, chili mix.

Rinse the fish, pour 2 tbsp sauces.

1 tbsp rice out onto a warmed in a pan vegetable oil and fry for 2 minutes, add 1.5 cups of water, add salt, bring everything to a boil, cook for 15 minutes.

Wash the leek, a few long leaves separated, place for 2-3 minutes in boiling water, then rinse with cold water, cut in half, wrap 1 tbsp cooked rice in each tie green onions, put on a platter, arrange the circles of ginger.

To prepare fish, fry for 5 minutes on each side in hot oil, pouring the remaining soy sauce for 2 minutes before end of cooking.

Before serving bream in Japanese laid out on a plate next to the rice rolls, decorated with greenery.