Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, steamed savoury turnip meringue & fish. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Steamed Savoury Turnip Meringue & Fish is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Steamed Savoury Turnip Meringue & Fish is something that I’ve loved my whole life.
It is 'Steamed Savoury Turnip Meringue', which tastes a little bit like Wasabi. Turnips provide you with essential vitamin C, or ascorbic acid. Vitamin C contributes to brain function, helping you synthesize Turnips also provide a source of fiber, a carbohydrate important for digestive health.
To begin with this recipe, we must first prepare a few ingredients. You can cook steamed savoury turnip meringue & fish using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Savoury Turnip Meringue & Fish:
- Get 1-2 Turnip *about 300g, peeled and finely grated
- Prepare 1 tablespoon Potato Starch Flour
- Make ready 1 Large Egg White
- Get 1-2 White-meat Fish Fillet *about 200g
- Get Salt a pinch only
- Get 1 tablespoon Sake
- Get 5 cm Carrot *thinly sliced into strips
- Make ready 2 Shiitake Mushrooms *thinly sliced
- Make ready 2 tablespoons Edamame Beans (*removed from pods) OR Peas
- Take Spring Onion or Mitsuba for garnish
- Prepare <Sauce Ingredients>
- Prepare 1 cup Dashi Stock (OR Water 1cup & Dashi Powder 1/2 teaspoon)
- Make ready 1/2 teaspoon Salt
- Get 1 teaspoon Soy Sauce
- Get 1 teaspoon MIrin
- Prepare 2 teaspoons Potato Starch Flour
- Prepare 1 tablespoon Water
The first part here that I'll be teaching is to make a large portion that can be stored in the refrigerator. Cheesy puffs are great snacks that you can enjoy on their own or serve alongside a main dish. They're pretty simple to make, too! Raw turnips are spicy and crisp, whereas cooked turnips are sweet and soft and pair well with butter and savory spices.
Instructions to make Steamed Savoury Turnip Meringue & Fish:
- Cut the Fish Fillets into bite size and place in a bowl. Add a pinch of Salt and Sake to marinate for 10 minutes. Then place the Fish pieces in small heat-proof bowls, cups or ramekins that can be steamed.
- Peel the skin of Turnip(s) thickly as it is quite bitter near the skin. Then grate finely, place on a colander to drain excess liquid. It will look like snow.
- Beat the Egg White in a bowl until stiff peaks form. Add a pinch of Salt.
- Transfer the drained grated Turnip(s) in a large bowl, add Potato Starch Flour and vegetables, mix well to combine. Gently fold in the Egg White.
- Place the mixture over the Fish in the bowls, then cook in hot steamer or microwave oven. If you use steamer, cook for 10 to 15 minutes or until fish is cooked and the mixture is firm.
- While steaming, make the sauce. Place Dashi Stock, Salt, Soy Sauce and MIrin in a saucepan and bring it to boil. Mix Potato Starch and Water in a small bowl, add to the sauce gradually mixing constantly and let it thicken.
- Pour the sauce over the Steamed Turnip Meringue, place some chopped Spring Onion or Mitsuba leaves on top and serve HOT.
Place them in a single layer in the basket for even steaming, and. The turnip has a special place in the Russian diet. Try this easy recipe to make the most of this vegetable's health benefits. Old cookbooks contain hundreds of recipes for turnips, but the most traditional way to prepare it is by steaming, a way of cooking associated. Both turnips and parsnips are in season during October, November, December, January, February and March, according to Kristin Kirkpatrick, R.
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