Ingredients:
500 grms. lapu Lapu fillet
1 pack soft tofu
1 tbspn. ginger puree
1 tbspn. garlic puree
20 grms. coriander leaves
50 grms. crispy fried ginger julienne
100 grms. potato flour
2 cups chicken stock
1 pc. egg white
1 jigger Chinese wine
1 pc. egg yolk
Procedures:
1.Season fish fillet with combination of egg yolk and potato flour.
2. Deep fry fish fillet until done and set aside.
3. Cut tofu into chunks, then soak in hot water.
4. Sautée ginger and garlic puree, flambé with Chinese wine. Thicken with potato flour and, lastly, egg white.
5. Add fish fillet and tofu. Do not stir, just shake a little. Garnish with coriander leaves and crispy ginger on top.
Source:
Kusina Master
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