How to Make Any-night-of-the-week Steamed Savoury Turnip Meringue & Fish
Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Steamed Savoury Turnip Meringue & Fish. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed Savoury Turnip Meringue & Fish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Savoury Turnip Meringue & Fish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steamed Savoury Turnip Meringue & Fish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can have Steamed Savoury Turnip Meringue & Fish using 17 ingredients and 7 steps. Here is how you cook it.
It’s getting cold in Melbourne. Warm dishes are more enjoyable. I have posted some Japanese winter dish recipes such as ‘Furofuki Daikon’, simmered Daikon radish with sweet miso sauce. I want to introduce another iconic winter dish. It is ‘Steamed Savoury Turnip Meringue’, which tastes a little bit like Wasabi. This dish can be categorised as a soup just like ‘Chawanmushi’, savoury custard soup. Some people make this dish with grated Daikon instead of Turnip, or just Egg White without Turnip. It’s much easier to cook than it looks.
Ingredients and spices that need to be Get to make Steamed Savoury Turnip Meringue & Fish:
- 1-2 Turnip *about 300g, peeled and finely grated
- 1 tablespoon Potato Starch Flour
- 1 Large Egg White
- 1-2 White-meat Fish Fillet *about 200g
- Salt a pinch only
- 1 tablespoon Sake
- 5 cm Carrot *thinly sliced into strips
- 2 Shiitake Mushrooms *thinly sliced
- 2 tablespoons Edamame Beans (*removed from pods) OR Peas
- Spring Onion or Mitsuba for garnish
- <Sauce Ingredients>
- 1 cup Dashi Stock (OR Water 1cup & Dashi Powder 1/2 teaspoon)
- 1/2 teaspoon Salt
- 1 teaspoon Soy Sauce
- 1 teaspoon MIrin
- 2 teaspoons Potato Starch Flour
- 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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