Sizzling Coconut-Crusted Dory Recipe

                                 Sizzling Coconut-Crusted Dory

450 grams garoupa fillets
Half egg white
75 grams stock
2 grams salt
1/2 teaspoon sugar
A dash of pepper
3 to 4 drops sesame oil
AJI-NO-MOTO® Umami Seasoning
3 to 4 drops rice wine
5 slices ginger
2 stalks scallions Oil for deep frying
Carrots, for garnish
Cooking Procedure:
1.Season dory with salt and pepper and then dredge on desiccated coconut. Pan fry and half cook. Set aside.
2.Make the sauce. Mix butter and oil in pan. Add in tomato paste and cook.
3.Add the coconut milk and curry powder. Mix thoroughly.
4.Season with AJI-NO-MOTO Umami Seasoning. Let it boil and simmer.
5.Transfer sauce on sizzling plate and plate the fish as well.
6.Garnish with wansuy leaves and lime wedge. Serve.

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