Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, steamed savoury turnip meringue & fish. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Steamed Savoury Turnip Meringue & Fish is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Steamed Savoury Turnip Meringue & Fish is something which I have loved my entire life. They’re fine and they look wonderful.
It is 'Steamed Savoury Turnip Meringue', which tastes a little bit like Wasabi. 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! Turnips are done when they pierce easily Drain water and remove steamer from pan, keeping turnips in hot pan.
To begin with this recipe, we must prepare a few ingredients. You can cook steamed savoury turnip meringue & fish using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Steamed Savoury Turnip Meringue & Fish:
- Make ready 1-2 Turnip *about 300g, peeled and finely grated
- Take 1 tablespoon Potato Starch Flour
- Prepare 1 Large Egg White
- Get 1-2 White-meat Fish Fillet *about 200g
- Make ready Salt a pinch only
- Get 1 tablespoon Sake
- Take 5 cm Carrot *thinly sliced into strips
- Make ready 2 Shiitake Mushrooms *thinly sliced
- Get 2 tablespoons Edamame Beans (*removed from pods) OR Peas
- Take Spring Onion or Mitsuba for garnish
- Take <Sauce Ingredients>
- Take 1 cup Dashi Stock (OR Water 1cup & Dashi Powder 1/2 teaspoon)
- Make ready 1/2 teaspoon Salt
- Prepare 1 teaspoon Soy Sauce
- Take 1 teaspoon MIrin
- Get 2 teaspoons Potato Starch Flour
- Prepare 1 tablespoon Water
This recipe is to make a savoury Turnip Cake in the Dim Sum Style. Pronounced in Cantonese it is "lor bak gou"(蘿蔔糕). The first part here that I'll be teaching is to make a large portion that can be stored in the refrigerator. The turnip has a special place in the Russian diet.
Steps 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.
The first part here that I'll be teaching is to make a large portion that can be stored in the refrigerator. 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. Turnip greens and steamed turnip roots (also known as turnip bottoms) is a healthy and delicious easy to make recipe.
So that’s going to wrap it up with this exceptional food steamed savoury turnip meringue & fish recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
