INGREDIENTS
- Fish cheese:
- – 300 g of white fish fillet, sole, brotola, and so forth.
- – 100 g grated cheese or Regianito
- – 1 egg white.
- – 10 g of grated contemporary ginger.
- – 50 g of wheat flour.
- – Salt and pepper.
- – 1 L of oil for frying.
- Greens:
- – 1 white onion.
- – 2 cloves of garlic, finely julienned
- – 1 skinny julienne of lime.
- – 2 purple chillies, finely julienned (to style).
- – 200 g of pineapple.
- – 100 g of purple and yellow bell peppers (2X2 cubes).
- – 100 g of contemporary mushrooms.
- – 100 g of inexperienced onion, on the bias.
- – 100 g of bitter Chinese language cucumber or zucchini or zucchini (2X2 cubes).
- – 100 g of carrot (2X2 cubes).
- – 100 g of tomatoes, peeled and reduce into wedges.
- Salsa:
- – 200 cc of white fish inventory or broth.
- – 30 cc of rice wine or sherry.
- – 2 spoons of curry.
- – 30 g of corn starch.
- – 50 g of chopped mint.
- – Soy sauce, salt, pepper, ajinomoto and sugar.
The genius of cooking-recipesiwao visits us and teaches us one other Japanese recipe that you may’t miss how scrumptious it’s! KAMABOO OR FISH CHEESE with CURRY SAUCE and SEASONAL VEGETABLES , right here we go away you the recipe so that you can take pleasure in at residence .
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Process :
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1.For the fish cheese : In a processor, place the finely reduce fish fillet, grated cheese, add the contemporary grated ginger, egg white, wheat flour, salt and pepper to style and blend properly. the dough till you get hold of a really compact dough.
2.With the dough put together some small cylinders 1 cm in diameter and 4 cm lengthy, coat them with flour and fry or steam them for 2-3 minutes. Withdraw.
3.For the greens : reduce the onions into 2×2 cubes, the garlic, the chilli and the lime peel right into a high-quality julienne, the leek on the bias, the mushrooms into small items, the carrots into small bites of 2×3, the peeled and seeded tomato in wedges, and the bitter cucumber or zucchini in small 2×3 items.
4.For cooking : Take a wok, place vegetable oil and warmth. Add the carrot, together with the garlic, chilli and lime, and sauté for two minutes. Then the mushrooms, and the bitter cucumber and sauté for two extra minutes. Add the inexperienced onion and the tomatoes, sauté for 1 minute and add the rice wine, deglaze and add salt, pepper and sugar. Lastly, add a little bit Japanese curry with diluted cornstarch. Mix the sauce and serve along with the fish cheese sticks, embellish with sesame seed, and revel in! .
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