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We hope you got benefit from reading it, now let’s go back to steamed savoury turnip meringue & fish recipe. You can cook steamed savoury turnip meringue & fish using 17 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Steamed Savoury Turnip Meringue & Fish:
- Prepare 1-2 Turnip *about 300g, peeled and finely grated
- Take 1 tablespoon Potato Starch Flour
- You need 1 Large Egg White
- Take 1-2 White-meat Fish Fillet *about 200g
- Take Salt a pinch only
- Get 1 tablespoon Sake
- Use 5 cm Carrot *thinly sliced into strips
- Get 2 Shiitake Mushrooms *thinly sliced
- Use 2 tablespoons Edamame Beans (*removed from pods) OR Peas
- Provide Spring Onion or Mitsuba for garnish
- Prepare <Sauce Ingredients>
- Take 1 cup Dashi Stock (OR Water 1cup & Dashi Powder 1/2 teaspoon)
- Take 1/2 teaspoon Salt
- Get 1 teaspoon Soy Sauce
- Take 1 teaspoon MIrin
- Take 2 teaspoons Potato Starch Flour
- Get 1 tablespoon Water
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.
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