Seafood Christmas Wreath Rice Ball

Prepare flounder and Arctic cod with the MSC little blue fish logo, vacuum-sealed for safety and peace of mind.

Cut the fish into small cubes, add cooking wine, salt, and starch, and mix well to marinate for 15 minutes.

At this time, make a simple bow for decoration, and cut the long cucumber into thin long strips.

The bow is made of two loops, one large and one small, pinched in the middle, wrapping a slice of cucumber, then a long cucumber slice is used as a ribbon, with the tail cut into a swallowtail shape, and finally secured with a toothpick.

Prepare green peas, sweet corn kernels, and cut the sausages into small cubes.

Heat oil in a pan, first add the marinated fish cubes to the pan and stir-fry briefly to remove the raw taste, which also helps the fish cubes firm up and not fall apart. Fish cooks very easily, so stir-fry briefly and then remove and set aside.

Leave the oil at the bottom of the pan, pour in the beaten eggs, green peas, corn kernels, and diced ham, and stir-fry evenly, then add the chopped green onions and stir-fry evenly.

Pour in the remaining rice, press and stir-fry evenly, and add an appropriate amount of salt to stir-fry well.

Finally, pour in the fish pieces and stir-fry evenly.

Place a cup in the center of the plate, put fried rice around the cup, press the fried rice firmly with gloves to form the shape of a wreath, then remove the cup, leaving a circular center. This method makes it especially easy to shape the wreath. Finally, place a cucumber bow on top, and it's done~