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Last Update:2012-02-29

Pine Nut Sea Bass Ball

Pine Nut Sea Bass Ball Source
Tony Huang’s Japanese Sea Bass Recipe
2 whole sea bass (about 1.2 kg, without bone), 1 red bell pepper and 1 green bell pepper (seed removed and diced), 1 diced onion, 30 grams chopped spring onions, 30 grams sliced ginger, 30 grams sliced garlic, 20 grams parsley, 50 grams fried pine nuts
4 tablespoon tomato sauce, 2 tablespoons white vinegar, 2 tablespoons fine sugar, 1 bowl water, 2 tablespoons potato starch.
Marinade : 1 teaspoon salt, 1 egg, 1 tablespoon rice wine, A small amount of white pepper powder, 3 tablespoons crispy fry mix
  1. Remove bone from the sea bass and fillet into 4 cm by 2 cm each. Add in seasonings 1-4 and put sea bass fillets in the well-mixed marinades. Add crispy fry mix on top.
  2. Heat the pan to 170°C. Fry the marinated sea bass fillets for 3 minutes. Remove sea bass fillets from the pan and fry the diced red and green bell peppers and diced onions for 10 seconds.
  3. Leave some oil in the pan to stir-fry the chopped spring onions, sliced ginger and sliced garlic. Add seasonings 1-4 inside and mixed well. Add in pineapple, red and green bell peppers, sliced onion, and fish meat. Stir-fry for a few rounds and add the potato starch gravy indie. Finally, add in the parsley and fried pine nuts before serving.
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