Ingredients:Sutchi fish fillet 2 pieces (400 gm) cut into cubes
Marinade fillet for an hour with ....
1 tbsp Chinese wine
1 tbsp sesame oil
half a tsp salt
1 tsp sugar
1 tbsp corn flour
1 tbsp shrimp paste powder
Method:
Pan-fry in about 8 tbsp of hot oil and several pieces of ginger slices.
When fillet pieces turn golden brown, remove from oil and place on dish with shredded carrot.
Serve hot with white rice and a Japanese Mayonnaise dip.
4 comments:
Hi! May I know where to find shrimp paste?Thks!
I got mine from the Fairprice supermarket.
Thks & just like to check can coat with cornflakes?
Hi eve
I've never done that with the sutchi fillet. Maybe you can try to do it that way. Then you will need a beaten egg to bind the crushed cornflakes to the fish meat. hth
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